Preparation Steps

• Heat the heavy cream in a saucepan over medium heat until it begins to simmer.
• Place the chocolate chips in a bowl and pour the hot cream over them. Let sit for 2 minutes.
• Stir the chocolate and cream until smooth and fully combined.
• Add Baileys Irish Cream and unsalted butter, stirring until fully incorporated.
• Chill the mixture in the refrigerator for at least 2 hours or until firm.
• Scoop small amounts of the mixture and roll into balls.
• Roll the truffles in cocoa powder to coat and serve.