- 2/3 cup cream
- 4 ounces dark chocolate, chopped
- 1 1/2 tablespoons bourbon
- Cocoa powder
In saucepan, heat cream until warm. Off heat, whisk in chocolate and bourbon. Pour onto rimmed baking sheet; freeze 15 minutes. Dip round teaspoon into hot water; dry it off. Scoop up balls and place onto a baking sheet. Freeze 10 minutes. Roll truffles until smooth; coat in cocoa.