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Heat the milk, heavy cream, sugar and crushed dried lavender
buds in a sauce pan. Stirring, let the milk heat and sugar
dissolve. However, don't bring it to a boil or it could scald. Let
this mixture sit for 30 minutes to allow the lavender to infuse
the milk.
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Ladle the Panna cotta into small serving dishes and refrigerate
for two hours, but it will be firmer if refrigerated longer. After
preparing the Panna cotta and placing in the refrigerator to
cool, heat the chocolate and one cup heavy cream in a double
boiler. Whisk until thoroughly combined. Let cool and ladle
over the chilled Panna cotta.
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