Melt in the mouth dark chocolate truffles with Scottish whisky.
Melt the chocolate over a double boiler. Bring the cream to the boil, add the chocolate and mix until smooth and glossy. Stir in the whisky. Pour into a tray and refrigerate until set.
Once set, cut into squares or use a melon baller to shape. Dust with cocoa powder and serve.
«The whisky in this recipe can be replaced with brandy, cognac or rum.»