Preparation Steps

• In a heatproof bowl set over a pot of simmering water (or in the microwave), melt the chocolate chips, stirring until smooth.
• In a small saucepan, heat the heavy cream and butter over medium heat until the butter is melted and the mixture is heated through but not boiling. Remove from heat.
• Pour the warm cream mixture over the melted chocolate and let it sit for a minute. Then, stir until the mixture is smooth and glossy.
• Stir in the Baileys Irish Cream until well combined.
• Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the ganache. Refrigerate for at least 2 hours, or until the mixture is firm enough to roll.
• Place the cocoa powder in a shallow dish. Using a small cookie scoop or a spoon, scoop out portions of the chilled ganache and roll them into balls. Roll each truffle in the cocoa powder to coat.
• Place the truffles on a plate or in a container and refrigerate until ready to serve. Store in the refrigerator.