Place chopped chocolate in a bowl. Bring cream just to a boil. Pour cream over chocolate and stir well until fully melted. If the chocolate is not fully melted, place bowl over warm water and stir until just melted. Whisk in the whiskey or bourbon. When ganache is room temperature (and not before!!) whisk in the butter. Refrigerate at least 30min. Form balls with melon scoop. Optionally, refrigerate balls another 30min. Roll in your preferred topping. Box and refrigerate.