Master Recipe 
I know few people who can resist chocolate, and right up there on top of the all-time favorites list are chocolate truffles. The touch of honey here makes for fragrant, wholesome treasures.
Note that due to the setting times, you will need to start making these several hours or a day before you plan to serve them.
MAKES 25 TO 30 TRUFFLES
EQUIPMENT: A silicone spatula; a storage container with a lid, lined with baking parchment; a baking sheet lined with baking parchment; a miniature ice cream scoop or melon baller (about 1 inch/2.5 cm in diameter); a demitasse spoon; a miniature fine-mesh sieve.
7 ounces (200 g) 70% bittersweet chocolate, coarsely grated (see Note)
2/3 cup (160 ml) heavy cream
1 tablespoon mild honey, such as clover
1 tablespoon (1/2 ounce/15 g) unsalted butter, at room temperature
3 tablespoons unsweetened cocoa powder
1. Place the chocolate in a large metal bowl.
2. In a small saucepan, combine the cream and honey and bring just to a boil over low heat.
3. Pour one-third of the cream mixture over the chocolate. Working rapidly with a silicone spatula, mix to obtain a smooth and glossy texture. Gradually add the remaining cream mixture, making sure to maintain the emulsion, until the chocolate has completely melted and has reached a uniform texture. Stir in the butter and mix thoroughly one more time.
4. Let the ganache cool at room temperature. When cool, cover with plastic wrap and let set at room temperature for several hours, preferably overnight, to harden, until it is firm enough to scoop. (When the ganache has set, it can be refrigerated for up to 2 days.)
5. Place the cocoa powder in a small cup. Set the sieve in the cup, making sure it reaches into the cocoa powder.
6. To shape the truffles, use the ice cream scoop or melon baller to form 1-inch (2.5 cm) balls of ganache. Remove the chocolate balls from the ice cream scoop or melon baller with the demitasse spoon and roll the truffles between the palms of your hands into smooth balls.
7. Place one of the truffles in the sieve and shake gently to cover the truffle in cocoa powder. Lift the sieve and shake to dust off any excess powder. Transfer the truffle to the storage container. Repeat to coat the remaining truffles.
NOTE: In our tests, we found best results with Lindt Excellence 70% chocolate, which is readily available in supermarkets.
MAKE-AHEAD NOTE: The truffles can be prepared up to 1 week in advance and stored in the refrigerator in a covered container. Bring to room temperature before serving.