Topping

• Chop the chocolate with a knife until you get very small and fine pieces.
• Place the chopped chocolate in a heat-resistant bowl.
• Heat the heavy cream in a saucepan over medium heat until it begins to gently boil (add the honey at this point if you wish to include it).
• Pour the hot cream into the bowl with the chocolate and let it sit without stirring for 3 minutes so that the chocolate melts.
• Stir with a spatula until the chocolate is completely melted, then add the room temperature butter and the liqueur (if you choose to include it) and continue mixing until you achieve a homogeneous mixture.
• Cover the mixture with plastic wrap, pressing it directly against the surface to prevent a skin from forming, and let it cool completely.
• Place the mixture in the refrigerator for 2 hours or until it has a solid texture.
• Take portions of the mixture and shape them into balls approximately 15 grams each, placing them on a plate.
• The balls do not need to be perfectly round; they can have a slightly irregular shape.
• If you shape the balls with bare hands, body heat may cause them to soften slightly; use surgical-type latex gloves to prevent this.
• Prepare a plate with unsweetened cocoa powder to coat the truffles.
• Roll the truffles in the cocoa powder, ensuring they are well covered.
• Store the truffles in the refrigerator until ready to serve.