Chop the chocolate and put it in a bowl.

Peel and slice the ginger.

Add ginger, lime juice , and honey to the cream and bring it to boil. remove the ginger.

Pour the mixture over the chocolate and stir to form a smooth truffle.

Cut the butter into cubes and stir them into the batter. Stir until the truffle is smooth again.

Let it cool for 3-4 hours.

Pipe the batter into the desired size. You can also use two teaspoons dipped in hot water. You can also use your hands if you coat them lightly with some flavorless oil.

Place them somewhere cool.

Melt the milk chocolate. Dip the truffles into the melted chocolate, or just roll them in cocoa. Place them somewhere cool.