Dice the butter and break the chocolate into small pieces. Place them in a heat proof bowl along with the honey and place over a water bath on gentle heat.
Place the milk with the bruised mint in a saucepan and gently simmer for about 10 minutes to infuse the flavour. Pass through a sieve and pour into the chocolate mix. Stir gently until it becomes a smooth glossy mixture. Pour into a tray and allow to set in the fridge. Once completely cooled you can either cut it into squares or triangles, or in boules using a melon scoop.
For the coating:
Melt half of the white chocolate to 43'C. Add the other half of the chocolate to the melted chocolate and stir to bring the temperature down. Bring the temperature to below 29'C then and warm to bring back up to 30'c as the working temperature.
Do the same with the dark chocolate, pour into a piping bag and set aside.
Using a fork dip the truffles in the melted white chocolate and leave on grease proof paper. Once they go hard drizzle the dark chocolate over the truffles to create lines.
«Instead of mint, you might like to flavour the truffles with a splash of brandy, or grated orange zest and a little Grand Marnier, or even fresh chilli to give a surprising but delicious kick.»