To make the ganache, bring heavy cream, and vanilla to almost a boil, pour the warm cream mixture over the chocolate. Whisk the chocolate and cream, until it is smooth and the chocolate is melted. When the mixture is smooth and creamy, with no more chunks of chocolate in mixture add in liqueur flavor that you desire. Cover the bowl with plastic wrap and place in the refrigerator for a couple of hours.
You will want to chill the mixture so it will be easy to make the individual truffles, until the mixture hardens it will be too soft to make the truffles. After about 3 to 4 hours, or even overnight, remove the unformed truffles from the refrigerator. Use a cookie scoop or a tablespoon to scoop out the truffle. Place truffle onto a cookie sheet that has been covered with either wax paper or parchment paper. Once all of the chocolate has been scooped out into individual pieces you may need to shape the truffles by rolling them into small balls. Place cookie sheet into the refrigerator while you make the ganache.
Make the chocolate coating for the outside of the truffle by melting two tablespoons of butter and pouring this over 10 ounces of chocolate. You may need to gently heat the chocolate in the microwave, or over a double boiler. Once the chocolate has been melted, you can begin to dip the truffles into the chocolate.
Dip the truffle into the melted chocolate, roll the truffle around into the chocolate until it is fully coated, using a fork lift the truffle out of the chocolate and gently tap the fork on the edge of the bowl to remove excess chocolate. Place the chocolate coated truffle onto parchment paper, and let the chocolate harden.
Before the chocolate sets completely you may choose to dust your chocolate with something extra.
Chopped nuts or even coarse sea salt are perfect additions. If you have never tried sea salt on chocolate, if your palate is a little more daring, you may find this a new flavor that you will love. Let your chocolates fully set and become hard before moving them into a storage container.