150ml    Double cream
200g       Dark (or a mixture of dark and milk according to taste) chocolate; not ‘cooking’ chocolate
Chocolate or cocoa to dip
60ml      Honey

Diced stem ginger or orange zest to flavour.

Melt the chocolate in a bowl over a pan of hot water; add the cream and mix with any flavouring.
Cool, roll into balls (vinyl gloves help) and put in the fridge till cold.

Either roll in cocoa, or use a cocktail stick to hold them as you dip them in tempered melted chocolate (white or dark chocolate works) – use the cocktail stick to stand them up to dry if possible.

This can also be used as a filling in moulded chocolates.