Combine ½ cup heavy cream and 3 tablespoons Irish cream in a saucepan and bring to a simmer. Occasionally scrape the sides of the pan to avoid any film that may form.
Pour the hot cream over the chopped chocolate and let sit for a couple of minutes. Then stir until smooth.
Cool slightly before chilling in the fridge for 2 hours.
Before you start making your truffles, get your ingredients and tools in place because you would need to work quickly - a baking sheet lined with parchment paper and your coatings in separate bowls.
Use a teaspoon to grab chunks of chocolate and quickly mould into balls with your hands (make sure your hands are clean and cold). Roll the balls into the coating of your choice and place on the baking sheet.
Chill the truffles in the fridge overnight and take out just before serving.
The yield/number of truffles depends on how big or small you roll them.
I like my truffles on the boozy side so I put 3 tablespoons of Baileys. The amount of Irish cream you put is totally up to you.