Chop the chocolate into pieces. Heat chocolate and butter in the upper part of a bain-marie. Mix with a spatula until chocolate is melted. Add egg yolk and sugar. Beat with an electric mixer until well mixed. Remove from the heat.
Add cream slowly, while beating with an electric mixer. Add whiskey and mix well with a spatula. Let cool in the refrigerator for about 3 h.
When the paste is cool enough (firm but not too hard), take it out of the fridge. Sprinkle a little cocoa powder on a board, to prevent truffles from sticking to it. To shape the truffles, take a small spoonful of paste then roll it into a small ball. Place the truffles on a large plate, then put the plate in the refrigerator for 1 h.
Sprinkle the remaining cocoa powder in a plate then roll the truffles in the cocoa powder. Keep the truffles in a closed container in a cool place until ready to serve.
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