Malted chocolate truffles

Ingredients:

• 220 g semi-sweet chocolate, finely chopped (not granulated)
• 1/3 cup heavy cream
• 2 tablespoons of honey
• 1/4 tbsp. + 2 tbsp. l. malted milk powder
• 2 tablespoons unsalted butter, room temperature

Preparation:

1. In a medium saucepan, pour about 2.5 cm of water and bring to a very low simmer. Place the chocolate in a medium heatproof bowl, which can be placed on the saucepan without touching the water. Place the bowl over the water and melt the chocolate, stirring occasionally, until smooth. Remove from the heat.
2. Meanwhile, combine the cream, honey, and 2 tablespoons of malted milk powder in a small saucepan. Bring to a boil over medium heat, stirring occasionally to dissolve the honey and malt. Gradually whisk the cream mixture into the chocolate until smooth and glossy. Stir in the butter until melted. Cover the bowl with plastic wrap and set in a cool place until the mixture sets slightly, about 1 hour.
3. Line a rimmed baking sheet with parchment paper. Scoop out 1 heaping tablespoon of the chocolate mixture, roll into balls, and place them on the prepared baking sheet. Refrigerate for 15 minutes. Pour the remaining 1/4 cup of malted milk powder into a shallow dish and roll the truffles in it.