In a medium bowl, heat the 8 ounces of chocolate in the microwave for 30-40 seconds. Remove and stir, and repeat this process once more until chocolate is mostly melted with just a few chocolate pieces remaining; set aside.

Pour heavy cream and Irish cream into a glass measuring cup together. Microwave until warm to the touch, about 30 seconds. Stir the corn syrup and salt into the cream mixture, then pour over melted chocolate. Cover bowl with plastic wrap and let sit for 3 minutes. Remove plastic wrap and use a wooden spoon to stir everything together. Add the butter, and continue stirring until fully incorporated.

Pour mixture onto a large plate or shallow dish. Spread out into an even, thin layer, then refrigerate for at least 1 hour.

Using a melon baller or a spoon, scoop Tablespoon-sized mounds of the ganache onto a baking sheet lined with parchment paper. Chill in the freezer for 30 minutes.

Remove truffles from the freezer and shape into balls by rolling them between the palms of your hands. Place back onto lined baking sheet and return to the freezer to firm up for another 30 minutes.

In the meantime, heat the 5 ounces of chocolate and coconut oil in a small bowl in the microwave until smooth and melted. Remove truffles from the freezer. Using two forks coat each truffle in the melted chocolate then place back onto lined baking sheet. Chill coated truffles in the refrigerator for at least 30 minutes to allow chocolate to set and filling to firm up. Decorate with edible gold dust, if desired. Store truffles in an airtight container in the refrigerator for up to one week.