Place chocolates in medium sized heat-proof bowl. Set aside. In a saucepan, heat cream until boiling and immediately pour the cream onto the chocolate. Let it sit for 5 minutes.
Stir chocolate until smooth. If you didn't chop up the chocolate and it's not melting, you'll have to heat the chocolate and cream bowl over a simmering pot of hot water.
Refrigerate for about an hour or until firm but not rock hard. (mine took about 1 hour and 30 minutes)
Line a baking sheet with parchment paper or aluminum foil. Using a spoon, scoop and form balls into 1 inch diameter. Refrigerate again for 15-20 minutes.
Take the truffles out, smooth out any weird edges, and toss them in the cocoa powder (I tossed mine in a bowl)
Roll in sprinkles (optional)
Enjoy right away or refrigerate for a later time.
Notes
I may or may not have added a lot more whiskey to mine:) Play around with how much you want to add.
Recipe by You Gotta Eat This! at https://yougottaeatthis.com/featured/2014/03/14/jameson-whiskey-truffles/