Place 80g of chocolate in a heatproof bowl.

If using a chocolate bar, break it into smaller pieces.

In a small saucepan, combine the heavy cream and honey.

Heat the mixture until it's just about to boil.

Pour the hot cream mixture over the chocolate.

Let it sit for 30 seconds to allow the chocolate to melt.

Gently whisk the mixture until smooth and emulsified.

Stir in the liquor, if desired.

Submerge the bowl in a larger bowl filled with cold water.

Mix with a rubber spatula to cool the ganache.

Continue cooling until the mixture thickens and becomes creamy.

Transfer the ganache to a pastry bag fitted with a round tip.

Refrigerate for 15-30 minutes, or until firm enough to pipe.

Pipe the ganache into desired portions onto a parchment-lined tray.

Shape the piped ganache into round or oval truffle shapes using your hands.

Melt the remaining 60g of chocolate for coating.

Dip each truffle into the melted chocolate to coat it completely.

Place the coated truffles on parchment paper.

While the chocolate coating is still slightly wet (about 90% set), coat each truffle with cocoa powder.

For even coating, place cocoa powder in a container and roll the truffles until covered.