Place chocolate in a heatproof bowl.

Meanwhile, in a saucepan, over medium-high heat, heat cream with butter until butter begins to bubble and melt. Pour over chocolate and mix until smooth.

Whisk in honey and vanilla. Cover and refrigerate until firm, about 2-3 hours.

Using a tablespoon or a mini ice cream scoop, scoop out the mixture and roll in the palm of your hand into 1-inch balls.

Roll the truffles in coconut, icing sugar or cocoa powder. Repeat with remaining chocolate.