Melt the chocolate and water in the microwave, about 1 1/2 minutes on high, or until softened. Mix until thoroughly blended. Stir in whisky and almond extract. Set aside.
In a separate bowl, combine cream cheese and shortbread crumbs. Mix well with your hands and form a ball. Chill in the refrigerator to firm up. After about 20 minutes, shape heaping teaspoonfuls of the dough into balls. Roll in melted chocolate and set on a baking sheet lined with wax or parchment paper.
Refrigerate the truffles for at least 30 minutes, or store in the refrigerator until ready to eat. Top with chocolate sprinkles or cocoa powder.
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