1. Combine dates and whiskey.
2. Gently melt chocolate and cream in the microwave or over a very low heat. Add the dates and whiskey and stir until mixture is thick and gooey.
3. Roll into small balls and place in a single layer on a tray lined with baking paper. Freeze for 1 hour.
4. Roll truffles in cocoa to coat, then refrigerate or freeze them until required.

Tip! Avoid sticky fingers by wetting your hands when rolling the mixture into balls.