In a large mixing bowl, combine one box of confectioners’ sugar with the melted butter until well mixed.

In another bowl, mix the remaining box of confectioners’ sugar with bourbon until smooth.

Combine both mixtures and mix thoroughly.

Refrigerate the mixture for 1 to 2 hours to firm up.

Once chilled, roll the mixture into small balls and place them on wax paper-lined baking sheets.

In a double boiler, melt the semi-sweet chocolate and paraffin wax together until smooth and well combined.

Using a toothpick, dip each bourbon ball into the melted chocolate mixture, allowing any excess chocolate to drip off, and then place the coated truffles back onto the wax paper.

Allow the chocolate coating to set at room temperature or in the refrigerator until firm.

Once the chocolate is set, transfer the bourbon chocolate truffles to an airtight container and store them in the refrigerator until ready to serve.