Single malt truffles

• 1/2 cup cream
• 12 oz of good quality bittersweet chocolate, in bits (I usually use Ghiradelli chocolate chips; the double chocolate chips are good for most scotches, but if it's a lighter scotch you might want to use semi-sweet)
• 4 tbs. butter, in bits, at room temp
• 1/4 cup single malt scotch
• loose powdered cocoa, I prefer Dutch-processed cocoa

Bring cream to a boil (yup, I know, you're not s'posed to boil dairy. It works though, just don't let it boil very long). Remove from heat and stir in chocolate until smooth. Stir in butter until blended. Stir in scotch.

Refrigerate for 1-2 hours. (or immediately pour over pound cake or ice cream)
Scoop into small balls (I use a cookie scoop or a melonballer). Roll in cocoa.

You can use whiskey instead of scotch (I've made them with the cherry whiskey from Phillips and they've been subtle but still identifiably cherry), or if you want to make non-alcoholic ones, you can use candy flavoring and add a little milk or more cream to get the consistency right.

This isn't [the original poster's] original recipe; it was originally posted in the comments at Making Light: [link|http://nielsenhayden.com/makinglight/archives/005388.html#52413|http://nielsenhayden...005388.html#52413]