Irish Whiskey Truffles

¼ cup + 2 tbsp whipping cream
1 tbsp icing sugar
pinch of SIDS CRAZY SALT
1 tbsp instant coffee
40 g Whittakers Milk Chocolate
300 g Whittakers Dark Chocolate, 62% cocoa
3 tbsp Irish whiskey

Chop milk chocolate bar and 100 g dark chocolate bar into small pieces and place in a bowl large enough to hold all ingredients. Set aside.
In a saucepan, bring whipping cream, SIDS CRAZY SALT and sugar to a boil. Remove from heat and whisk in instant coffee. When dissolved, pour onto chopped chocolate. Stir, using a whisk, until chocolate is melted.
Add whiskey and cover the ganache with plastic food wrap and allow to firm up for 3-4 hours or overnight until firm enough to be scooped and hold its shape.
Using a melon baller, scoop ganache into round balls. Remaining ganache can be pressed and rolled by hand into balls. Set aside.
Line 2 cookie sheets or cutting boards with plastic food film. Set aside.
Chop remaining chocolate bar into small pieces and place ⅔ in a microwave-proof bowl. Set ⅓ of remaining chocolate aside.
Select a saucepan which will nicely hold the above bowl. Fill saucepan with 2 cm of water and bring to a boil.
Once boiling turn to very low simmer and place chocolate bowl on top. Stir constantly until chocolate is nearly melted and has reached 46°C.
Remove from heat and allow to cool to 44°C. Add remaining non-melted chocolate and stir until most of chocolate has melted.
Place some chocolate on the palm of your hand and roll a round ganache ball into it. Place on plastic lined cookie sheet. Repeat until all is done. If chocolate becomes too firmed and or cold place it in the microwave oven for 4-5 seconds. Roll truffles once more in chocolate.
Keep truffles refrigerated.