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The perfect gift for chocoholics. Makes 40.

Break the chocolate into individual squares and place in a large heatproof mixing bowl with the cream, butter, brandy (or rum or whisky) and honey.
Place the bowl over a pan of lightly simmering water and heat, gently
stirring, until the chocolate has melted and you have a smooth glossy
mixture. Cool, then chill until the mixture thickens.
Using clean hands, take teaspoonfuls of the mixture and roll into balls
between the palms of your hands. You will need to keep rinsing your hands occasionally as it can get a bit messy. Arrange onto a clean tray and chill for a further 30 minutes. Dust generously with cocoa powder, then pop each truffle into individual paper cases. Keep chilled and eat within 1 week.