9 oz dark chocolate
1 tablespoon dried lavendar buds
1/2 cup full fat coconut milk (use the cream on top)
1-Gently simmer the coconut cream in a small saucepan.
2-Remove pan from the heat, stir in the lavender buds and cover. Let it sit for about 15 minutes so the cream gets the flavor from the lavender.
3-Strain the coconut cream thru a fine mesh to get rid of the lavender buds.
4-Melt dark chocolate in a double boiler.
5-Stir gently and patiently until cream and chocolate come together into a silky soft ganache.
6-Pour chocolate mix in heart shaped silicone molds and place in the fridge to set for about an hour.