1. Place the chocolate and butter in a medium heat-proof bowl. In a small saucepan over medium-high heat, bring the cream to a boil. Pour the cream over the chocolate and butter. Stir in the corn syrup and alcohol if using. Let stand for 2 to 3 minutes before whisking vigorously until melted and smooth like pudding.
2. Refrigerate, uncovered, for 3 hours or overnight.

3. Use a small 1-Tablespoon spring-loaded scoop to form mounds of chocolate onto a parchment lined baking sheet.

4. Refrigerate for 15 minutes. Roll the mounds into balls with the palms of your hands. Use disposable gloves to prevent your hands from melting the chocolate. Or, dip your hands in ice water every few minutes as you roll the truffles.
5. Return the truffles to the baking sheet and chill for another 30 minutes, or until firm.

To coat:

1. Place cocoa powder, finely chopped nuts, sprinkles, etc. in a shallow dish. Roll each chilled ball in the coating then place on a parchment lined baking sheet.

To dip in chocolate:

1. Dip the balls in tempered chocolate. For smooth results, use a fork or chocolate dipping tool to completely plunge the ball in chocolate. Lift up and tap the hand holding the fork to allow the excess chocolate to drip back into the bowl. Use a toothpick to gently slide the dipped truffled onto a parchment lined baking sheet.
2. Sprinkle with any garnishes before the chocolate sets, if desired. Repeat with remaining balls, wiping off your fork with a paper towel after every couple truffles. Let the truffles set completely before serving or storing.
3. The truffles can be made ahead of time and stored in an airtight container in the fridge for up to 2 weeks.