A dark chocolate and whisky ganache, shaped into truffles and dusted with cocoa powder.
Place the chocolate in a heatproof bowl over a saucepan of simmering water (bain marie) and allow to melt. Place the cream in a separate pan and bring to the boil. Add the chocolate to the cream and mix until smooth and glossy. Stir in the whisky. Pour into a tray lined with cling film and refrigerate until set.
Once set, cut into the chocolate squares or use a melon baller to shape. Dust with cocoa powder to serve.
«Make sure the chocolate is completely melted over the bain marie before adding the double cream and whisky.»