Whisky Truffles

Bring the cream briefly to a boil in a small saucepan.

Remove the pan from the heat and stir in the dark chocolate pieces until fully melted.

Add the chopped walnuts and whisky to the chocolate mixture and stir thoroughly.

Transfer the mixture to a bowl and let it cool, stirring occasionally, until it becomes noticeably firmer.

Chill the truffle mixture in the refrigerator for about 15 minutes.

Scoop small portions with a teaspoon and roll them into balls using cool hands.

Place the balls in the fridge again until they are firm.

Melt dark chocolate, dip the chilled balls into it and let them set on baking paper.

Decorate with melted milk chocolate and let them set completely.

Alternatively, instead of glazing, roll the truffles in finely grated chocolate, grated nuts, or almonds.