Chocolate truffles coated in tempered dark chocolate and cocoa powder

Melt the chocolate over a bain-marie; when just melted, take it off the heat.

Heat the cream with the honey without boiling, to 167F, 80C.

Pour a third of the cream into the chocolate and stir until homogenised, then add the rest gradually.

Rest until the ganache is at 113F, 45C, then add the alcohol and the cold butter and blend with an immersion blender, nozzle kept down to avoid air bubbles.

Leave the ganache at room temperature overnight; scoop into half-ounce, 15 gram half spheres, chill briefly, roll into balls and refrigerate again.

Variation: pipe the ganache at 25C into cylinders and, when completely set, cut into mini logs.

To temper, melt about 600 g dark chocolate over a bain-marie without overheating; refrigerate about 15 minutes, stirring often, until it sets at the edges and reads 80F, 26C.

Quickly rewarm to 92F, 33C maximum.

Rub the chilled truffles with a light coating of the tempered chocolate for a snap, then roll them in cocoa powder.