ounces (66 to 72%) chocolate, finely chopped
cup heavy cream
Tablespoons salted butter, at room temperature
2 to 3
Tablespoons unsweetened cocoa powder
Line a 9-inch square baking pan with parchment paper, leaving a generous overhang on two sides. Finely chop the chocolate and place it in a metal bowl. In a medium saucepan, bring the cream and honey just to a boil over moderate heat. Watch carefully so the cream does not boil over. Pour 1/3 of the mixture over the chocolate in the bowl. Working rapidly with a whisk, mix to obtain a smooth and glossy texture. Gradually add the remaining cream, whisking to maintain a smooth and glossy emulsion. Whisk in the butter. Transfer the ganache to the parchment paper-lined pan, spreading it into an even layer. Fold the parchment paper over the ganache and cover it securely with plastic wrap. Set the pan aside at room temperature until set, about 3 hours. Line a storage container with a cover with parchment paper. Place a miniature fine-mesh sieve in a small bowl. Add the cocoa powder to the bowl. To shape the truffles, use a small ice cream scoop or melon baller to form 1-inch balls of ganache. Smooth the surface with your thumb, or the heel of your hand, before releasing the ganache from the scoop. Roll the truffle quickly in your hands to form a smooth ball. Drop the truffle into the cocoa, rolling it around, and then shake off any excess powder. Transfer the truffle to the storage container. Repeat for the remaining truffles. Store in the covered container at a cool room temperature for up to 2 days or refrigerate for up to 1 week. Bring to room temperature before serving.