Finely chop chocolate and place it in a bowl.

Add cream to saucepan, together with small diced butter and honey and bring mixture just to a boil. Butter must be melted before the mixture boils, so dice ur butter or soften them before adding it to cream in saucepan.

(Amount of honey added is dependent on the sweetness of your chocolate used and sweetness you want) I added 3 tablespoon of honey to a mixture of 72% cocoa and 65% cocoa.

When mixture starts to boil, turn off heat and pour mixture to the chopped chocolate. Let them sit for a while and stir to ensure chocolate is fully melted. If the chocolate is not fully melted, place bowl on simmering water and stir till melt.

Once chocolate is fully melted and mixture is well combined, add peppermint extract and mix well.

(You may want to use real mint leaves in this recipe. In this, slightly bruise the mint leaves and add to the saucepan together with butter and honey and bring mixture just to a boil. Strain the mixture over chocolate to remove leaves.)

Pour mixture into a shallow large dish or bowl or you can keep them in the same bowl and refrigerate till firm, approx 1-2 hours.

Using a melon baller/small ice cream scoop/ hands, scoop mixture and make into balls. You may find it hard to work with your hands as it will melt and become sticky. The trick here is to use a melon baller or small ice cream scoop to ball the mixture and using a small small spatula, or teaspoon to scoop the chocolate out.

(If you are living in hot and humid country like I do, you will need to fridge the mixture every few balls as the mixture will get too soft to work with)

This can be kept in fridge for up to a week or freeze them for months. Enjoy! =)

Place ball of truffles in a bowl of coatings and roll them to cover them completely. Lift them up gently and shake off the excess and place on a serving plate.. Its best eaten chilled.

Makes ~30 truffle balls.