Half fill a saucepan with water and bring to a simmer. Next rest a heatproof bowl on top, taking care to ensure the base of the bowl doesn't touch the water.
Pop the chocolate and butter in the bowl and melt at a slow pace. Don't stir as this can cause lumps.
When the chocolate and butter are completely melted, take the saucepan off the heat and carefully remove the bowl. Whisk the double cream and Baileys into the chocolate mixture.
Pop your mixture in the fridge for 2 hours or until it's set. Next scoop out truffle-sized balls using a melon-baller, or a teaspoon. Place the truffles on a plate and leave to chill in the fridge for another 30 minutes.
When ready to serve, melt the remaining 250g of dark chocolate as before. Then dip each truffle into the melted chocolate and roll in cocoa powder so they get a lovely, cocoa dusting.
Coffee and chocolate is a great combination so you can always try Baileys with hint of Coffee Flavour in this recipe.
These truffles are delicious on their own, but the perfect partner is a chic Baileys drink. Try serving them with a Baileys Espressotini cocktail or even a Baileys Hot Chocolate.
Feeling adventurous? Add a bit of crunch by rolling your truffles in chopped hazelnuts instead of cocoa powder.