Whiskey Truffles

1. Combine cream, glucose and butter. Heat to 80˚C (176˚F).
2. Pour half of liquid over Van Leer Kenosha Milk Chocolate 33% and Van Leer Tulsa Dark Chocolate 55% in food processor and mix to create emulsion.
3. Add second half of liquid.  Mix again.
4. Add whiskey and liquid sorbitol.  Mix well.  Let set to piping consistency.
5. Pipe into truffle shape.
6. Roll into crystallized dark chocolate and then into sifted cocoa powder.