Preparation

• Prepare a wide dish and dust it with a generous layer of unsweetened cocoa powder.
• Finely chop the couverture chocolate carefully using a knife until the pieces are as small as possible, ensuring no large chunks remain.
• Place the chopped chocolate in a heat-resistant bowl.
• Heat the heavy cream and honey over medium heat in a small saucepan, stirring occasionally, until they begin to boil gently for a few seconds.
• Carefully pour the boiling cream over the chopped chocolate in the bowl; let it sit for 3 minutes to aid in melting, then gently stir until the chocolate is completely melted and smooth.
• Add the softened butter to the chocolate mixture and stir well until a smooth and homogeneous mixture is obtained.
• Cover the surface of the chocolate mixture with cling film, ensuring it directly touches the surface to prevent a crust from forming, and let it rest at room temperature until it cools.
• Refrigerate the mixture in the fridge for at least 2 hours, or until it acquires a solid texture and is easy to shape.
• Once the mixture is solid, take portions of approximately 15 grams and gently shape them with your hands into balls. Note: If using bare fingers, body heat may cause them to melt slightly. It is recommended to use latex surgical-type gloves to prevent this.
• Roll each truffle in the prepared cocoa powder on the plate until they are evenly coated.
• After coating them, store the finished truffles in the refrigerator until ready to serve, to keep them fresh and firm.