Gordon Ramsay's mint chocolate truffles

Ingredients

300 ml	Cream
500 g	Dark chocolate, must be 72% cocoa (Main)
1 bunch	Fresh mint (Main)
150 g	Butter, diced
150 g	Honey, use clear honey
¼ cup	Pistachio nuts, or almonds, for rolling the truffles in

Directions

1. Heat up the cream. Crush the mint leaves with a wooden spoon to release their flavour and add to the hot cream.
2. Keep on a very gentle heat for 5 minutes then set aside for another 5 minutes to allow the mint to infuse.
3. Break up the chocolate into small pieces. Place in a bowl, adding the diced butter and the honey.
4. Strain the hot minted cream through a sieve over these ingredients and stir until all the chocolate has melted.
5. Pour this into a shallow dish or pan and chill in the fridge until firm.
6. Finely chop pistachio nuts or almonds and spread them across a dinner plate.
7. Roll the truffle mix into balls and roll these in the nuts to coat.
8. Store covered in the fridge until ready to serve. Depending on the size of your truffles this should yield around 50, more than enough to give away for Christmas.