Line a baking sheet with parchment paper and set aside.

1. Melt eight ounces of the chocolate. Add the butter and corn syrup and mix well.

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 mixture, whisking to blend smooth. Cool slightly, then stir in the Kahlua 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-inch ice cream scoop or melon baller to create approximately 30 balls. Place each truffle on the parchment-paper lined baking sheet and refrigerate for eight hours or overnight.

Chocolate Coating

1. Melt the remaining eight 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 on the parchment-lined baking sheet.

3. Repeat with the remaining truffles and pipe-on the frosing if decorating them. Refrigerate for several hours to set.

4. Remove the truffles from the refrigerator and bring them to room temperature before serving.