8 oz. dark chocolate, bittersweet
1/2 c. heavy cream
8 oz. ladyfingers
1 c. confectioners sugar
3 tbsp. unsweetened cocoa powder
1 c. ground almonds
1 c. finely chopped walnuts
3 tbsp. bourbon or scotch whiskey
3/4 c. butter, melted
cocoa powder for dusting

Chop the chocolate. Heat cream in a saucepan stirring until it bubbles. Remove from heat, add chocolate and stir until melted. Crush ladyfingers to fine crumbs. Sift confectioner sugar and cocoa powder into a large bowl. Mix in the crumbs, almonds and chopped walnuts. Add bourbon, chocolate cream and butter and mix well.

Take a tablespoon of the mixture and roll into a ball. If it is too wet add a little more cocoa, if a little dry then add bourbon. Place on parchment paper in a tray and refrigerate until firm (2 to 4 hours). Roll each chocolate ball in cocoa powder and serve.