Make the Ganache:

1. Chop the Chocolate: Place the finely chopped semisweet chocolate in a heatproof bowl.
2. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil).
3. Combine Cream and Chocolate: Pour the hot cream over the chopped chocolate. Let it sit for 2-3 minutes to soften the chocolate.
4. Stir Until Smooth: Gently whisk the mixture until the chocolate is completely melted and smooth.
5. Add Butter and Amaretto: Stir in the softened butter, amaretto liqueur, and almond extract (if using) until fully incorporated.

Chill the Ganache:

6. Cover and Refrigerate: Cover the ganache with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming. Refrigerate for at least 3 hours or until firm enough to scoop.

Shape the Truffles:

7. Scoop the Ganache: Use a small cookie scoop or spoon to portion out small amounts of the ganache.
8. Roll into Balls: Roll each portion between your palms to form smooth, round truffles. Work quickly to prevent the ganache from melting.

Coat the Truffles:

9. Prepare the Coatings: Place cocoa powder, chopped almonds, or shredded coconut in separate shallow bowls.
10. Roll and Coat: Roll each truffle in the coating of your choice, ensuring an even layer.

Serve or Store:

11. Chill Until Firm: Place the coated truffles on a parchment-lined baking sheet and refrigerate for about 15 minutes to set.
12. Enjoy or Store: Serve immediately or store in an airtight container in the refrigerator for up to 1 week.