Heat the cream in a saucepan and gently heat until it is simmering.
Break the dark chocolate into pieces and place in a small bowl.
Pour over the cream and leave for a few minutes to give the chocolate chance to melt.
Stir the mix until the chocolate has dissolved completely and you have a smooth and shiny ganache.
Add the alcohol a little at a time while stirring to make sure it's evenly distributed throughout the ganache.
Cover and place in the fridge for up to 1 hour until firm.
Sprinkle the cocoa powder over a plate.
Take the ganache out of the fridge and using either a melon baller or a teaspoon, scoop a small amount of the ganche into your hands.
Roll carefully into a ball using your hands then roll them in the cocoa powder on the plate.
Repeat until all of the ganache has been used up and they are all dusted in the cocoa powder.