1 Tbsp dried lavender or 12 fresh flower heads
1/3 cup heavy cream
6 oz bakers chocolate, chopped
4 oz. Lilly’s no sugar added dark chocolate baking morsels
2 Tbsp unsalted butter
Place flower heads or dried lavender and cream into a small microwave safe glass bowl. Cook in microwave on high until hot to touch, 20-30 seconds. Once hot, stir and set aside to steep 5 minutes. Return to microwave and cook 10-20 seconds. Stir. Set aside and steep 5 minutes. Repeat heating, stirring, steeping two to three more times until strongly flavored with lavender.
Combine both chocolates in microwave safe glass bowl. Divide in to equal parts. Set half aside. Melt half of the chocolate in microwave 20-30 seconds at a time. Stir between heatings. Repeat until melted and smooth.
Using fine mesh strainer, strain cream into melted chocolate; discard lavender. Mix chocolate and cream until blended. Chill in refrigerator until somewhat firm, not hard, about 1 hour.
Once chilled remove from refrigerator. Place remaining chocolate and butter in microwave safe bowl. Cook in microwave on high 20-30 second increments until just melted stirring between each heating; set aside.
Line baking sheet with waxed paper. Roll lavender mixture into tablespoon-sized balls and dip into melted chocolate using skewer or toothpick. Place on lined baking sheet, and chill in refrigerator at least 2 hours until hardened.