Ingredients
1lbdark chocolateor chocolate chips, finely chopped
⅓cupheavy cream
2tbspbutter
⅓cupwhiskey
1tspsea salt
unsweetened cocoa powderoptional
Preparation
Add the chocolate, heavy cream and butter to a microwave-safe bowl.
Heat in 30-second intervals, stirring between each interval, until the chocolate is completely melted and the mixture is smooth.
Stir in the whiskey and sea salt, and whisk until smooth.
Refrigerate the mixture for 2 to 3 hours, or until completely chilled.
Remove from the refrigerator, and use a small cookie scoop to shape the truffles into desired size and shape.
Roll the truffles between hands quickly to smooth out the edges into a ball.
Roll each ball in a bowl of cocoa powder, if desired.
Transfer to a serving place or storage container, and repeat with the remaining truffles.
Serve chilled, and enjoy!
