In a microwave safe bowl, combine the chocolate chips and butter. Heat on 30 second intervals, stopping to mix well in between, continue until completely melted.
Once melted, pour in the liqueur, stirring well.
Add in the tofu and blend using an immersion blender.
Pop in the fridge for about 3 hours so that it can thicken up and solidify.
Once the mixture is firm, take out of the refrigerator and start rolling into balls.
Prepare a few bowls of chopped candy canes, chopped nuts, powdered sugar, cocoa powder or whatever you choose for topping your truffles.
Roll your chocolate truffles into the toppings.
Store in an airtight container in the freezer until ready to serve. Once serving, serve chilled as they become soft at room temp.