Preparation Steps

• Chop the semisweet chocolate finely and place it in a heatproof bowl.
• Heat the heavy cream in a small saucepan until it just begins to simmer.
• Pour the hot cream over the chopped chocolate and let it sit for 2 minutes.
• Stir gently until the chocolate melts and the mixture is smooth.
• Add the bourbon and butter to the chocolate mixture and blend until fully incorporated.
• Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours until firm.
• Use a teaspoon or a melon baller to scoop out small portions of the truffle mixture.
• Roll the truffle portions between your palms to form smooth balls.
• Roll each truffle ball in unsweetened cocoa powder to coat.
• Place the coated truffles on a baking sheet lined with parchment paper and refrigerate until firm.