Fill a pan with hot water and place on a medium heat.
Weigh out and chop up 100g Milk Chocolate & 100g Dark Chocolate and place them in a heat proof bowl and then on top of the pan with boiling water.
Gently stir with a spatula to keep the chocolate moving around the bowl as it melts.
Once 90% of the chocolate has melted, add the cream, butter & honey then stir vigorously until you have a smooth, glossy mixture.
Remove from heat, add clingfilm to touch and leave on the side for 10 minutes to cool and then 30 minutes in the fridge.
You can leave the mixture for longer in the fridge if you want to make them over two days.
When your ganache is firm to touch, remove from the fridge and roll into balls for your desired size of truffle. Once you have completed the whole mixture, pop these on a tray in the fridge.
Melt ¾ of the remaining dark chocolate in a bowl over a pan of boiling water, once melted remove from the heat and add the remaining chocolate. Stir continuously until melted.
In a second bowl, add the cocoa powder.
Remove the shaped truffles from the fridge, using the tip of a sharp knife pick one up and dip it into the dark chocolate until coated all over. Then dip into the cocoa powder and leave to set on a tray.
