2 tablespoons unsalted butter, at room temperature
Bring about 1 inch of water to a very slow simmer in a medium saucepan. Put the chocolate in a medium heatsafe bowl that can sit on top of the pan without touching the water. Put the bowl over the water and let the chocolate melt, stirring occasionally until smooth. Remove from the heat.
Meanwhile, bring the cream, honey and 2 tablespoons of the malt powder to a simmer in a small saucepan over medium heat, stirring occasionally to dissolve the honey and malt. Gradually whisk the cream mixture into the chocolate until smooth and shiny. Whisk in the butter until melted. Cover the bowl with plastic wrap and set aside in a cool spot until slightly firm, about 1 hour.
Line a rimmed baking sheet with parchment paper. Scoop rounded tablespoons with a tablespoon measure or small ice cream scoop, roll into balls and set on the prepared baking sheet. Refrigerate until set, about 15 minutes. Put the remaining 1/4 cup malt powder in a shallow dish and roll the truffles in the malt powder.
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