Pour the heavy cream into a small saucepan and add the dried lavender. Warm over medium-low heat just until tiny bubbles form around the edges — do not boil. Remove from heat and cover. Let the lavender steep for 5 minutes.
Strain the lavender-infused cream through a fine-mesh sieve into a heat-proof bowl with the chopped white chocolate. Let sit 1 minute so the chocolate begins to melt.
Stir slowly until smooth and glossy. Add the raspberry jam, vanilla extract, and sea salt. Stir again until fully incorporated. This creates a floral, fruity ganache that’s slightly softer than plain white chocolate alone.
Cover the bowl with plastic wrap and refrigerate for 3 hours, or until the ganache is firm enough to scoop.
Using a small scoop or teaspoon, portion ganache into 1-inch mounds onto a parchment-lined baking sheet. Freeze 15–20 minutes to firm them up — this makes dipping easier.
Melt your second batch of white chocolate until smooth. Using a fork or dipping tool, coat each chilled ganache ball in the melted white chocolate. Tap off excess and return to parchment.
While the coating is still wet, sprinkle with the freeze-dried raspberry powder and optional lavender buds for color and texture.
Let set completely at room temperature, or chill in the fridge for 20–30 minutes before serving or storing.
