Salted wild blueberry and cinnamon dark chocolate truffles

Fill the bottom of a double boiler* with about two inches of water and bring to a boil. In top of double boiler, add dark chocolate and cook, stirring constantly, until chocolate is melted.
Add thawed wild blueberries, cinnamon (if using) and honey. Stir until well combined.
If using candy mold, sprinkle a few granules of sea salt into bottom of each mold. Pour truffle mixture into silicone candy mold (or make it into bark, and sprinkle with sea salt once you’ve spread it out on a sheet pan).
Place in freezer until hardened.
Remove truffles from mold and enjoy!