Dark chocolates with lavender cream filling (v)

These individual chocolates are extremely fun, both to make and to eat.
Makes about 15 small chocolates, or a smaller number of larger ones.

Original post (with pictures) here.

For the cream filling

1 375g can full-cream coconut milk, chilled in the fridge for at least 24 hours (you will only use half of the can)
1 1/2 tbsp agave nectar
1 1/2 tbsp custard powder
1/2 tsp vanilla
1 tsp culinary lavender
Pinch salt

For the chocolate
1/2 cup (~60g) cocoa butter
1 cup (~120g) cocoa powder
1/4 cup (~65g) agave nectar

Silicon moulds or firm cupcake liners, extra

1. Remove your chilled can of coconut milk from the fridge, flip it upside down, and remove the top. Pour out the liquid and then spoon the solid mass into a large mixing bowl. Reserve half of the solid coconut mixture for another time. Beat the remaining half with an electric mixer, on high speed, for 2 to 3 minutes or until light and fluffy.
2. Add the agave nectar, custard powder and vanilla to the coconut cream mix, and beat briefly to combine. Add the lavender and salt and stir through. Place in the fridge or freezer to chill for at least 30 minutes (this will make it easier to use the cream in your chocolates).
3. When the lavender cream filling has chilled, place the cocoa butter in a heat proof dish and heat over low heat on the stove top, stirring regularly, until fully melted. Add the cocoa powder and agave and stir well, still over low heat, until smooth.
4. Set your silicon moulds or cupcake liners on a chopping board or other firm surface. Use approximately half of the chocolate mixture to fill the bottom of each mould/liner. Using a teaspoon, spoon a small amount of the lavender cream filling over the lower chocolate layer. Cover with the remaining chocolate.
5. Set in the fridge for at least 4 hours before removing from the moulds. Store in the fridge.