Line a baking sheet with parchment paper and set aside.
1. Melt 8 ounces of the chocolate.
2. Place the cream in a saucepan set over medium heat and bring to a boil. (Watch closely; cream can boil over in an instant.) Remove from the heat and immediately add the hot cream to the chocolate, whisking to blend smooth. Cool slightly, then stir in the Kahlúa and salt.
3. Cool to room temperature, cover with plastic wrap, and refrigerate for several hours.
4. Remove the chocolate from the refrigerator and use a 1 1/4-inch ice cream scoop to create approximately 25 balls. Place each truffle on the parchment-paper lined baking sheet and refrigerate for eight hours or overnight.
Note: Dip the scoop in warm water if the chocolate sticks to the scoop.
1. Melt the remaining 8 ounces of chocolate.
2. Pick up a truffle with two forks and dip it into the melted chocolate. Shake gently to remove excess chocolate, then place the truffle on the parchment-lined baking sheet.
3. Repeat with the remaining truffles and pipe on frosting, if desired. Refrigerate for several hours to set.
4. Remove the truffles from the refrigerator and bring them to room temperature before serving.