French chocolate truffles

Melt the chocolate halfway.

Bring heavy cream and honey to a boil.

Pour about a third of the cream over the chocolate and mix; continue adding the remaining cream gradually, mixing, to build the emulsion.

Let the ganache drop to 122F / 50C, then add the butter and blend well; finish with the warm alcohol.

Let the ganache stand at room temperature overnight to develop flavor.

Pipe out in 8 gram portions; chill to set.

Optional: shape each truffle by gently squeezing the sides and smoothing it.

Temper dark chocolate: melt to 130F / 55C, cool to around 80F / 26C, then rewarm to 90F / 32-33C; slightly over is fine for truffles.

Coat the truffles in the tempered chocolate, rewarming the chocolate as needed, and roll them in cocoa powder; once set, remove excess cocoa powder.