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  Grate peel from one orange.
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  Bring the cream and honey to a boil in a saucepan and then take off the heat.
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  Pour the cream over the chocolate in a bowl. Let the chocolate stand for a couple of minutes before stirring quickly in the center of the bowl with a spatula until smooth.
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  Stir in the butter and orange peel. If you have an immersion blender, you can let it run for a few minutes to make the cream extra smooth.
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  Store the cream in the fridge for at least 3 hours, preferably overnight.

Truffle assembly

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  Take the chocolate cream out of the fridge and immediately start rolling teaspoons of chocolate cream into balls.
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  Melt the dark chocolate with coconut fat (or shortening) on low heat in the microwave or over a water bath.
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  Use two forks to roll the chocolate cream balls in the melted chocolate, and set on baking paper to harden.
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  (Optional decoration) Melt the white chocolate and spoon it into a small plastic bag. Cut a small hole in the tip of bag and drizzle the chocolate over the truffles.
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  Let the truffles fully harden in the fridge.