Place chopped chocolate in a large heat safe bowl.

Add cream to a heavy bottomed pot and heat to just a simmer. Do not boil.

Pour simmering cream over the chopped chocolate, then cover with a plate or plastic wrap and let sit for 5 minutes.

Uncover the chocolate and cream mixture and begin whisking. At first the mixture will appear broken, keep whisking, working from the middle out, until the ganache comes together.

Once the cream and chocolate have been incorporated, whisk in the butter, honey and salt until all of the butter has been incorporated and the ganache is smooth and glossy.

Cover the bowl and place in the fridge for 30 minutes, or until very firm. You want the ganache to be the consistency of chilled nut butter.

Line a sheet pan with parchment paper. Scoop one level tablespoon of the ganache and use a small spatula to scoop it out of the tablespoons and place on the prepared sheet pan. Continue with the remaining ganache, and then place the entire sheet pan back in the fridge for about 30 minutes (this will make it easier to roll into neat truffles).

Set out desired toppings, then roll the chilled ganache balls into smooth round truffles, coating them in your desired toppings as you roll. Store finished truffles in the fridge for up to two weeks.