Chocolate Truffles

8 ounces semisweet or bittersweet chocolate, cut into small pieces
3/4 cup heavy whipping cream
2 tablespoons unsalted butter
2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch,
rum, bourbon, or Kahlua to name a few) (optional)

cocoa powder, finely chopped nuts, and toasted coconut, for
coating truffles

Place the chopped chocolate in a medium sized stainless steel bowl.
Set aside. Heat the cream and butter in a small saucepan over medium
heat. Bring to a boil. Immediately pour the boiling cream over the
chocolate and allow to stand for 5 minutes. Stir with a whisk until
smooth. If desired, add the liqueur. Cover and place in the
refrigerator until the truffle mixture is firm (this will take
several hours or overnight).

Place coatings for the truffles on plates. Remove the truffle
mixture from the refrigerator. With your hands, or else a melon
baller or small spoon form the chocolate into round or mis-shaped
bite-sized balls. Immediately roll the truffle in the coating and
place on a parchment lined baking sheet or tray. Make one third
with cocoa powder, one third with chopped nuts, and one third with
coconut. Cover and place in the refrigerator until firm. Bring to
room temperature before serving.