Cover a baking tray tightly with two layers of cling film.
Place the chocolate pieces into a mixing bowl.
Bring the cream to a rolling boil in a saucepan.
Pour the hot cream over the chocolate and stir until completely melted.
Stir in the optional alcohol if desired.
Cool the mixture at room temperature for about 1.5 hours until set.
Scoop out bite-sized pieces using a melon baller or teaspoon.
Roll the pieces into balls with hands dusted in icing sugar.
Coat the balls in cocoa, icing sugar, or crushed nuts.
Place the truffles on the tray and store in an airtight container in the fridge.