Have an 8 x 8 brownie pan ready and a small baking pan lined with parchement paper. (the brownie pan is not lined)
Place the cocoa powder on a plate and set to the side.
Place the cream in a small pot and warm over a medium heat.
Warm the cream until you see bubbles appear around the edges of the pot.
Take the pot off the heat and add the chocolate chips.
Let the chocolate sit in the warm cream for two minutes to soften.
Using a spatula or whisk, begin to stir the mixture slowly until it is fully mixed and is shiny and smooth.
Add the Bourbon and mix well.
Pour the chocolate mixture into your baking pan and place in the fridge to set for about 1 hour.
Once the chocolate has set but is still soft enough to scoop, use a spoon or tablespoon cookie scoop to scoop up chunks of the chocolate.
Working quickly roll the chocolate into balls and place into the cocoa powder.
Once you have about 6 in the cocoa powder roll them around and transfer to the other baking sheet pan.
Repeat the process until all of the chocolate mixture has been used.
Store in the fridge to fully set and enjoy.