To Make In The Microwave:

1. Add chocolate, heavy cream and butter to a microwave-safe bowl.  Heat in 30-second intervals, stirring between each interval, until the chocolate is completely melted and the mixture is smooth.  Stir in whiskey and sea salt, and whisk until smooth.  Refrigerate the mixture for 2-3 hours, or until completely chilled.
2. Remove from the refrigerator, and use a small cookie scoop (or a mellon baller or spoon) to shape the truffles into your desired size and shape, rolling between your hands quickly to smooth out the edges into a ball if needed.  Roll each ball in a bowl of cocoa powder or sprinkles if desired.  Then transfer to a serving place or storage container, and repeat with the remaining truffles.
3. Enjoy immediately, or refrigerate in a sealed container for up to 1 week.  (These truffles are best served chilled, so that they hold their shape better.)

To Make On The StoveTop:

1. Add chocolate, heavy cream and butter to a medium saucepan.  Heat over medium heat, stirring frequently, until the chocolate is completely melted and the mixture is smooth.  Stir in whiskey and sea salt, and whisk until smooth.  Refrigerate the mixture for 2-3 hours, or until completely chilled.
2. Remove from the refrigerator, and use a small cookie scoop (or a mellon baller or spoon) to shape the truffles into your desired size and shape, rolling between your hands quickly to smooth out the edges into a ball if needed.  Roll each ball in a bowl of cocoa powder or sprinkles if desired.  Then transfer to a serving place or storage container, and repeat with the remaining truffles.
3. Enjoy immediately, or refrigerate in a sealed container for up to 1 week.  (These truffles are best served chilled, so that they hold their shape better.)