1 3/4 C heavy cream
1/4 C honey
1 lb. good quality bittersweet chocolate, chopped
7 T butter at room temperature
2 T dark rum (optional)
toppings: unsweetened cocoa powder, chopped pistachios, hazelnuts, almonds, macadamia nuts, coconut, etc.
Place cream and honey in a saucepan and bring to a boil, stirring occasionally. Place chocolate in another large mixing bowl. When cream mixture is ready, pour over chocolate. Cover, and let stand for 5 minutes.
Whisk in butter, 1 tablespoon at a time, until smooth. Stir in the rum. Let mixture cool for 30 minutes, then refrigerate for 2 hours.
Scoop out into 1″ balls and place on cookie sheet covered with wax paper. Refrigerate about 5 hours. Add toppings as desired.