Line a square baking tin with cling film (must be at least 2cm deep)
Bring cream to a boil in a small nonstick pan
Smash chocolate into small pieces with a mallet or bottle or knife, then pour cream over. Leave for a minute then stir a couple times. Repeat until chocolate has melted and the cream is chocolately and thick.
Stir in whisky (or alternative liquor)
Pour mixture into the tin. Make level by smoothing with a spatula or spoon. Tap the tin on the counter to settle it. Cover and chill for several hours until set.
When ready, turn out truffles in a slab. Trim edges. Cut into cubes.
Sift over with cocoa, or sift cocoa into a bowl and roll truffles in cocoa. Arrange on plates and chill in fridge till served.
Lovely recipe, especially with Glenmorangie or another fruity whisky. It's a shame that there was a 1-star review on the grounds that the reviewer couldn't have whisky-I fully sympathise, but that's not really productive grounds to down-vote something. It's much more productive to try one of the many other truffle recipes here that *are* coeliac-friendly, don't you think?
Good job, recipe poster Might be worth a try with Cointreau too! - 20 Jun 2015