In a small saucepan, heat cream and butter over medium-low heat, stirring constantly. When the mixture reaches just below boiling (you will see tiny bubbles starting to form), remove from heat and add chocolate, stirring with a flexible spatula until melted and smooth. Let cool completely, then stir in honey.

Transfer to a small bowl, cover with plastic wrap and refrigerate for 1 to 2 hours or until ganache is firm enough to roll into balls.

Place desired toppings on plates. Scoop out 1 tsp. ganache and mold into a small ball using the palm of your hand. Roll ball in a topping. Continue making balls, placing them in a single layer in an airtight container.