Bring cream to a boil. Place the chocolate and the butter into a bowl. Pour ot cream over the chocolate and LET SET 2 MINUTES. After 2 minutes, whisk then add the alcohol. Allow the ganache to firm up.
After the ganache has set, pipe out the truffles onto a parchment lined baking sheet in equel ammounts. (you can also use a small icecream type scoop, but these make much larger truffles.) Let set until firm. Using rubber gloves and cocoa powder, roll the firm ganache into balls. They don't have to be perfectly round, as they will be rolled again. Use the cocoa powder to keep the ganache from sticking to your gloves. Chill, then roll again. Let truffles come to room temperature ebfore dipping, then decorating.