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  1. Place chocolate, whiskey and vanilla extract in a medium bowl.
  2. Heat heavy cream until it just comes to a boil.
  3. Pour hot cream over chocolate/whiskey and whisk until chocolate is smooth, your mixture is now called ganache.
  4. Set aside for an hour, or until ganache is firm.
  5. Using a 0.8 oz ice cream scoop, scoop all of the ganache into balls, now called truffles, and lay on a parchment lined sheet tray.
  6. Roll the truffles in the palm of your hand to make them perfectly round.
  7. Dip each truffle into cocoa powder.