Melt the full 12 ounces of chocolate chips and 2.3 cup butter in a double boiler (or put in the microwave for 1 minute and 20 seconds.)
Stir the chocolate and butter with a whisk or a fork until fully combined, then stir in 1/3 cup liqueur.
Stir until the liqueur is incorporated, then add 1/4 cup soft tofu and blend with an immersion blender until creamy (or transfer to a blender if you don't have an immersion blender.)
Put in the fridge for at least 3 hours until it is firm.
Prepare a shallow bowl with your choice of powdered sugar, cocoa powder, nuts, or even sprinkles to roll the truffles into.
Once the chocolate mixture is firm, take a walnut-sized piece of the mixture and roll it into a ball with clean hands. (The heat of your hands will make it soft and pliable.)
Roll the truffle into your choice of powdered sugar, cocoa powder, or sprinkles.
Store in a sealed container in the freezer until ready to serve. (They will warm up to room temperature quickly).
Notes
Melt the chocolate and butter in a double boiler or put a glass bowl over a pan of boiling water and stir until they become smooth and combined. Then remove from heat.
You can also use a microwave to melt the butter and chocolate, but do not overheat! Heat on high for no more than 1 1/2 minutes and then stir well. (even if they don't look melted, once you stir them with the melted butter, they will melt.
If you overheat the chocolate, it will burn and become too thick to work with.
If you don't have an immersion blender, you can pour the whole thing into a regular blender to combine and then pour back into a bowl before refrigerating.
This is a messy job. Have everything laid out and ready before starting to roll the truffles into balls.
Store in the fridge for up to a week or in the freezer for up to 3 months!