Ingredients

Let’s Cook!

• 1
  Add the 80 g of chocolate to a bowl. If using a chocolate bar, break it up so that it melts easily.
  
• 2
  Add heavy cream and honey to a small pot and heat to just before boiling.
  
• 3
  Add the mixture to a bowl with the chocolate, wait 30 seconds, then mix together gently with a whisk.
  
• 4
  Add liquor if you like, and mix together.
  
• 5
  Submerge the bowl in cold water and mix using a rubber spatula. Cool until it becomes thick and creamy.
  
• 6
  Put into a pastry bag with a round nozzle and cool in the refrigerator for 15 to 30 minutes. Cool to a stiffness that makes it easy to squeeze out.
  
• 7
  Squeeze out into your desired portions. Use your hands to form the shape. Melt the chocolate for coating and coat them truffles in it.
  
• 8
  Once the coating chocolate has almost dried (about 90%), coat with cocoa powder. If you put the cocoa powder in a container and roll the truffles in it, it'll be easier.