Line a 9x9 square pan with parchment paper.

Chop the chocolate bars as finely as possible. This helps the chocolate melt quickly and evenly.

Put into a heat proof bowl.

In a small pot, over medium low heat, warm the heavy cream and honey.

Pour the mixture gradually over the chocolate and combine rapidly with a whisk.

Add the butter and stir to combine.

Pour the chocolate ganache into the parchment lined pan and leave to cool at room temperature.

After the concoction has cooled, refrigerate for about an hour.

Once set, use a melon baller to scoop out the chocolate and form into small balls.

Roll the balls in the coconut and put into paper liners.

These can be stored in an airtight container in the refrigerator for up to a week.