Mocca coffee truffles

To make the ganache:

• Chop the chocolate into chunks.
• Bring the heavy cream, honey and coffee to the boil.
• Mix the sugar and water over the heat and stir until you get a caramel.
• Pour this caramel into the saucepan with the heavy cream and the coffee and bring it to the boil.
• Pour this mixture over the chunks of chocolate and stir until melted.
• Incorporate in the cubes of butter.
• Let rest in the fridge for 30 minutes.
• Make little balls with the mixture and rest in the fridge again for 10-15 minutes.

How to make the couverture of chocolate:

• Temper the dark chocolate.
• Coat the truffles in the couverture.
• Coat them with ground toasted almonds.
• Wrap each truffle in cellophane paper.