½ teaspoon Chinese 5-Spice powder
2 tablespoons bourbon whiskey Coating
⅔ cup confectioner’s sugar
To make the truffle base, combine the chocolate and butter in a large bowl.
Bring the whipping cream to a boil over medium heat, then remove from heat and pour directly over the chocolate and butter.
Stir until both are thoroughly combined and melted, and a smooth consistency is reached.
Combine the filling ingredients of your choice in a small bowl and stir until evenly mixed.
Add filling ingredients to chocolate and pour the mixture into a container, making sure the mixture is poured at least three centimeters deep. Refrigerate for four hours.
Using a melon baller, scoop out individual balls of chocolate. Shape by rolling between your palms if needed.
Roll in the coating ingredient and store in a covered container.