Put the cream in a small saucepan on the stove over medium heat. When small bubbles have formed around the edge of the pan and the cream is hot, remove it from the stove top.
Add the honey and chopped chocolate to the hot cream and let it sit for about two minutes.
With a whisk, stir the honey, chocolate and cream mixture until the chocolate is melted and the mixture is smooth and shiny.
Place the pan in the refrigerator for about ten minutes. Remove the pan, and stir to help the mixture cool down.
Put the pan back in the refrigerator, and continue to remove it every 5 - 10 minutes to stir it and check on the consistency
When the chocolate mixture has thickened enough so that it will hold its shape when spooned onto a sheet, remove it from the refrigerator. Line a metal baking sheet with parchment paper.
Take a tablespoon-sized scoop, and scoop even portions of the chocolate ganache onto the sheet. Place the sheet in the refrigerator to allow the chocolate balls to firm up for at least one hour.
Sift the cocoa powder into a shallow bowl. Remove the chocolate balls from the refrigerator, and roll them in your hands to smooth out the shape.
The chocolate will melt in your hands a little, so if you have non-powdered plastic gloves you may want to use them while rolling the chocolate balls.
As you roll the balls, place them into the pan of cocoa powder and shake the pan gently so that the cocoa will cover them.
Place the truffles in the refrigerator to set up. Let them come to room temperature before enjoying.
Submitted by Michelle Kozak