Ingredients:

 200g Wicked 55% dark chocolate
 90ml (6 tblspns) Tia Maria
 40g (2 tblspns) pure, clear honey
 12g (2 tblspns) dry unsweetened cocoa powder

Method:

1. Melt chocolate in a bowl over a pan of hot water.

2. Pour in the Tia Maria
3. Using a spatula, gently turn the bowl until the chocolate thickens and the liquid is fully mixed in.
4. Add the honey 1 tblspn at a time and mix in gently (as for Tia Maria).
5. Chill the mixture in the fridge until it is fairly solid (I usually leave a couple of hours)
6. Once chilled – spoon out enough of the mixture to make the size of truffles you want. Roll the mixture into a ball and roll the ball in the cocoa powder to coat.
7. Repeat until all the mixture is used.
8. Put the truffles in a container and keep in the fridge.