A repost from the Witch’s Kitchen blog, which will soon go away.
Makes about 3 dozen
4 tbs. honey
16oz. bittersweet chocolate, cut into small bits (1/4 inch)
3.5oz. unsalted butter, room temperature
2 tbs. rum
2 cups almonds, finely ground
Make the ganache: Put the chocolate into a heatproof bowl. In a heavy saucepan, bring the cream, butter, and honey to a low boil. Immediately pour over the chocolate. Swirl the bowl to cover all the chocolate. Allow to sit for a few minutes so the chocolate melts; whisk until smooth. Add the rum.
Cover the bowl with plastic wrap and chill about 2 hours, until the mixture is very cold but still pliable.
Line two baking sheets with parchment or waxed paper. Form the ganache into 1-inch balls and drop onto one of the lined baking sheets. This is much easier to do if you use a small ice cream scoop or a 1-inch melon baller. Chill for 10 minutes.
Roll the chocolate balls in the almonds, one by one, until completely covered.
Chill until ready to serve, but allow them to come to room temperature before serving. Truffles can be stored, refrigerated in an airtight container, for up to 2 weeks.