These chocolate truffles have a subtle coffee flavor. Use them to top the Mocha Bubble Cake, or make an extra batch and serve them on their own.
Place chocolate in a heatproof bowl. Bring heavy cream, Kahlua, and 1/8 teaspoon salt to a simmer in a small saucepan over medium heat. Pour over chocolate, and let stand for 2 minutes. Whisk until smooth.
Pour chocolate mixture into an 8-inch square baking dish. Refrigerate until chilled, about 30 minutes.
Scoop 12 balls of chocolate mixture using a tablespoon or a 1-inch ice cream scoop, and roll between your hands to smooth. Transfer nonpareils to a plate. Gently roll each truffle in nonpareils to coat. Refrigerate until ready to use.