Add heavy cream, herbal liquer and green and black ground cardamom seeds. Stirring constantly, let it combine into a smooth mixture for 1-2 minutes and remove from the stove.

Let it cool to a room temperature and put it in the fridge for 1-2 hours until the mixture is firm enough to work with.

Spread the cocoa powder into a rimmed plate using a sieve. Take a tablespoon of the chocolate mixture and roll it using both hands until a small ball is formed. Roll it in the cocoa powder.

Repeat with the rest of the chocolate mixture. Enjoy!

Combine heavy cream with 1 teaspoon lavender in a pot and bring to a boil over medium-low heat, stirring occasionally. Remove from the heat, cover with a lid and let stand for 10 minutes. Filter the cream-lavender mixture through the sieve into a measuring cup and add add water until it reaches the initial volume (small part of the creme has evaporated). Add honey and bring to a boil again.

Meanwhile, chop or grind the chocolate. I left some bigger pieces so that it won't melt from the hot cream mixture, adding a little bit of crunchy texture to the finished product.

When the cream is ready, pour it in a bowl with chopped chocolate and mix well. Let it cool to a room temperature and put it in the fridge for 1-2 hours until the mixture is firm enough to work with.

Combine the ground chocolate and the rest of lavender in a rimmed plate. Take a tablespoon of the chocolate mixture and roll it using both hands until a small ball is formed. Roll it in the chocolate-lavender mixture.

Repeat with the rest of the chocolate mixture. Enjoy!

Use a water bath to melt chocolate (set a heat-proof bowl with roughly chopped chocolate into a pot or a skillet with boiling water and simmer until the chocolate is melted).

Pack chocolate truffles in a nice box to give them as a gift. Store them in the fridge.