Place white chocolate pieces in a medium bowl. Set aside.
In a small saucepan, combine cream and lavender. Heat over medium-low heat until cream starts to bubble around the edges.
Remove from heat and allow to steep for 5 minutes. Strain into the bowl with chocolate pieces.
Melt the chocolate mixture in the microwave in 15-second increments, stirring after each, or over a bain-marie, until chocolate is melted and smooth.
Stir in honey and mix in food coloring, if using.
Pour into a clean pan and cover with plastic wrap. Refrigerate until set, about 3 hours.
Use a small cookie scoop or a 1½ teaspoon measuring spoon to scoop out truffles. Coat hands with powdered sugar and roll each truffle into a ball.
Place truffles in the freezer until cold, about 15-20 minutes.
Dip truffles in melted white chocolate and place on a sheet pan lined with parchment paper to set.
Assembly:

Serve the truffles as a luxurious treat at parties or as a special gift. The subtle floral hint of lavender combined with the sweetness of honey creates a memorable dessert experience.