Ingredients:
6 tablespoons(80 grams) very soft room temperature butter (70 to 85°F)
2 tablespoons(40 grams) honey
1 tablespoon(20 grams) champagne, at room temperature
9 ounces(250 grams) melted and tempered dark chocolate
Cocoa powder or finely ground nuts, as needed for finishing
Directions:
In a medium bowl, mix together the soft butter and honey with a silicone spatula until well combined.
Gradually add the chocolate in a steady stream while mixing constantly. Add the champagne and mix to combine.
Pour the mixture into a 8×8 in/20×20 cm pan and let settle into an even layer. Let the mixture set at room temperature, uncovered, until firm enough to scoop.
Use a small scoop to scoop rounded balls onto a parchment lined baking sheet (or, transfer the ganache to a pastry bag and pipe rounds onto the baking sheet).
Use your hands to gently roll the truffles to round more evenly, and toss in cocoa powder or nuts to coat. Store in an airtight container until ready to serve (or up to 2 weeks).