Pour the cream and the honey into a saucepan and bring to the boil. Meanwhile, fill the jug for the electric blender with the milk chocolate couverture.
Pour in the boiling cream and blend at a low speed.
Add the orange blossom water and the butter. Continue to blend until a nice, smooth paste is formed.
Pour into a tray and leave in the fridge for a minimum of six hours to allow the mixture to set.
Cut into cubes of your preferred size and knead to form a spherical shape.
Dip the balls in the milk chocolate couverture. Allow to cool and dust
with cocoa powder
While the truffle is still soft, make a small incision at one end so that
it can rest on the rim of the glass.