Fill bottom of double boiler with water and place on low heat. Place the chopped chocolate and the heavy cream in the top of double boiler and allow it to melt.
Once the chocolate is almost melted, add the butter and whisk.
Add the blackberry liqueur and stir until the chocolate has completely melted and all the ingredients are fully incorporated.
Pour the mixture into a flat shallow dish and place a piece of plastic wrap directly on the surface. Refrigerate for at least 90 minutes or overnight.
Scoop the truffle mixture (I used a small scooper) and roll each by hand into bite-sized balls.
Roll each into the toppings and enjoy!
Bon profit and Happy Holidays!