Place cocoa butter chunk(s) or pieces into the upper insert of a double boiler, estimating how much you'll need to get one cup of melted cocoa butter. (Make sure no water touches the bottom of the pan or gets inside. Alternately, place cocoa butter in an oven-proof pan and allow it to melt slowly in a 200 degree oven.) Melt cocoa butter, measuring out 1 cup as it melts, and adding more to melt, as needed.
Place melted, measured cocoa butter into a medium size mixing bowl. Add remaining ingredients: cocoa, honey and vanilla. Stir or whisk to mix well.
Fill molds 1/2 way if you plan to fill them, or fully if you wish them to be solid chocolate. For filled truffles, carefully add 1/2-2 tsp. filling (depending on mold size) into the middle of each mold. Refrigerate this stage for 30 minutes.
To slightly chilled filling, add remaining chocolate, up to 1-1/2 T. more for each mold, to form the base of each chocolate truffle.
Refrigerate the mold to fully harden the chocolates. After a minimum of 3 hours, unmold. The chocolates are now ready to eat or may be stored at a steady room temperature.