In a saucepan, heat cream to simmer and add the butter till combined.
Pour the cream over the chocolate to melt and whip till smooth. If chocolate is not completely melted, place in the microwave to finish melting in 30-second bursts. Add in desired booze, mix well.
Pour chocolate into a plastic wrap lined container, making the chocolate about an inch deep. Refrigerate overnight or until completely cold.
Take the chocolate out whole and place on a cutting board. Cut into 25 even pieces or you can use a small dough scoop to portion out each truffle.
Allow for the chocolate to come up to warm up slightly so it will be easier to roll into balls. Place on a parchment lined cookie sheet and place in the refrigerator.
Chocolate Coating
Melt chocolate in a microwave-safe bowl in 30-second bursts.
Dip the chocolate truffles into the cooled chocolate and place on the parchment-lined sheet pan.
After each truffle has been coated in the chocolate roll in the garnish of your choice, coconut flakes, cookie crumbs, or nuts etc.