Bring cream to a simmer. Pour the cream over half of the melted dark and milk chocolate. Let sit for one minute and then mix. When the chocolate and cream are combined, add the butter and honey. Allow the ganache to set overnight in the refrigerator. The following day allow the ganache to come to room temperature. Place ganache in a piping bag and pipe quarter size mounds. Roll ganache in your hands to form a ball shape. Roll the truffles in bittersweet chocolate warmed to 95°F. Let the chocolate set and then dip them in *tempered bittersweet chocolate and roll in cocoa powder.
*Temper your chocolate by slowly melting the chocolate in the microwave at 50% power at short intervals (20-30 seconds). Do not let the temperature of the chocolate exceed 89°F.