Cut the butter into small pieces and leave to soften to room temperature. Break the chocolate into pieces. Halve the passion fruits and scoop out the pulp. Pass the pulp through a fine sieve to obtain the juice. Pour the juice into a pan and add the honey. Bring to the boil. Add the chocolate a little at a time. When all the chocolate has been combined, add the butter, again a little at a time.
Pour the ganache into a flat tray lined with baking parchment. Set aside to chill in the fridge.
To serve, slice the ganache into 1x2.5 cm rectangles and dust with cocoa powder.
«This recipe can be prepared in advance. Be sure to chill the recipe in the fridge to set the truffles.»