Melt chocolate and butter in a bowl, being careful not to overheat or burn it.
In a separate pot, heat the heavy cream, corn syrup and salt until simmering. Pour over top of the chocolate mixture and let stand for 2 minutes. Stir until blended and then add bourbon to taste.
Chill mixture overnight or until set, then scoop and shape into small truffle-sized balls. Chill truffles for one hour before coating.
Before serving, toss truffles in any number of toppings of your choice – cocoa, powdered sugar, toasted coconut, nuts, etc.