Instructions

1. 1

   Finely chop the dark chocolate and place in a heatproof bowl.

2. 2

   Heat the cream until just below boiling point.

3. 3

   Pour the hot cream over the chocolate and let sit for 2 minutes.

4. 4

   Stir smooth from the center outward.

5. 5

   Add butter and whisky, stir until smooth ganache forms.

6. 6

   Refrigerate for at least 4 hours to set.

7. 7

   Scoop balls using a melon baller or spoon and roll in cocoa powder.

8. 8

   Store in fridge, remove 15 minutes before serving.

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