Directions
1. In a small saucepan, heat the whipping cream and butter until simmering.
2. Add the chocolate to a bowl.
3. Pour in the hot cream.
4. Stir until melted and smooth.
5. Stir in the whisky cream liqueur.
6. Cover and refrigerate until firm, about 2 hours
7. Using a tablespoon (or teaspoon for small truffles) form 12 balls.
8. Quickly roll the truffle portions using your hands into balls.
9. Place on a parchment lined baking sheet.
10. Freeze at least 2 hours or overnight.
11. Place icing sugar in fine sieve.
12. Shake over the balls to give them a light dusting of icing sugar.