Heat the cream gently in a small saucepan until steaming, then pour it over the chocolate chips waiting inside a heatproof bowl.

Let the hot cream sit on the chocolate for two minutes, so the heat softens the chocolate and helps smooth melting.

Stir slowly with a spatula until glossy and fully melted, creating rich ganache that forms the base of your truffles.

Add Baileys Irish Cream, vanilla, butter, and salt, then mix carefully until silky, combining all flavors into one smooth mixture.

Cover the bowl and chill the ganache in the refrigerator for two hours, letting it firm enough to scoop easily.

Scoop small portions with a spoon or scoop, then roll quickly between your palms until round balls form without cracks.

Roll each soft truffle in cocoa powder, nuts, or sprinkles, coating fully so they do not stick and look beautiful.

Place finished truffles on a parchment-lined tray and chill again briefly, letting coatings set before serving or gifting happily.