4 oz. whipping cream
7 oz. Valrhona Le Noir 61% or Le Noir 68% or Caraibe 66%, finely chopped
1/2 oz. butter
1 oz. bourbon whiskey
1/2 cup Valrhona cocoa
Bring whipping cream just to boil.
Pour slowly over the chocolate and mix rapidly to create an elastic and shiny mixture. Add butter and mix it again with the spatula. Add bourbon whiskey and mix to incorporate.
Let ganache set for 12 hours in the refrigerator. Dust hands with cocoa powder and shape truffles before rolling in Valrhona cocoa powder. Serve at room temperature.