Chop the chocolate into small pieces and place in a heat safe bowl.

In a small saucepan heat the heavy cream until it starts to simmer. Remove from heat and allow to cool for a minute, the cream should not be bubbling, then pour it over the chopped chocolate and allow it to sit for about 2-3 minutes.

Stir the chocolate slowly until all the chocolate is melted and it is a nice creamy smooth texture. If there are still bits of unmelted chocolate making the mixture lumpy you can place the mixture in the microwave for 5 second intervals until fully melted. Do not overheat the mixture.

Pour the bourbon into the chocolate and stir until mixed.

Cover the bowl with the ganache mixture and place in refrigerator to chill. Allow it to chill for at least 2 hours, or until solid. Can be chilled overnight.

Once the ganache is chilled and solid, remove from the refrigerator. Allow to warm for about 5 minutes prior to scooping it out. Using a melon baller, or cookie scoop, or a spoon scoop out the ganache and roll into balls that are about an inch in diameter. Place these onto a cookie sheet that is lined with wax or parchment paper.

Once all the ganache is rolled into balls, you can roll into any optional toppings such as sprinkles or unsweetened cocoa powder.

Place the cookie sheet with the truffles in the fridge to allow to cool for at least 20-30 minutes, this will allow them to firm for serving. Serve immediately or store in refrigerator.