Chop the chocolate – Finely chop the dark chocolate and place it in a heatproof bowl. Smaller pieces melt more evenly and quickly.

Heat the cream – In a medium saucepan, gently heat the heavy cream over medium-low heat until it just begins to simmer. Watch carefully—don’t let it boil. Pro tip: Stir occasionally to prevent a skin from forming on top.

Combine cream and chocolate – Pour the hot cream over the chopped chocolate. Let it sit for 1–2 minutes to soften the chocolate, then stir gently with a spatula until smooth.

Add Bailey’s – Stir in the Bailey’s Irish Cream until fully incorporated. The ganache should be glossy and smooth.

Transfer and cover – Cover the bowl with plastic wrap, pressing lightly against the surface of the ganache to prevent a skin from forming.

Refrigerate – Chill in the fridge for at least 2 hours or until firm enough to scoop. Pro tip: If you’re short on time, pop it in the freezer for 30–45 minutes, checking every 10 minutes to avoid freezing solid.

Scoop the ganache – Using a small cookie scoop or spoon, portion out small amounts of ganache. Aim for roughly 1-inch balls.

Roll gently – Roll each portion between your palms until smooth. Don’t worry about perfection—rustic shapes taste just as good!

Chill briefly – Place the rolled truffles on a parchment-lined baking sheet and chill for 15–20 minutes to firm up before coating.

Cocoa powder – Place cocoa powder in a shallow dish and gently roll each truffle until coated. Shake off excess.

Optional coatings – If desired, roll some truffles in chopped nuts, powdered sugar, or sprinkles for variety. Pro tip: For even coating, use a small sieve to dust cocoa powder lightly over each truffle.

Serve – Arrange on a pretty plate or in paper candy cups. These truffles are perfect for gifting or a festive St Patrick’s Day dessert table.

Store – Keep in an airtight container in the fridge for up to 2 weeks. Bring to room temperature before serving for the perfect creamy texture.