• Line a 18cm (7in) square cake tin with baking parchment. Place 375g (13oz) roughly chopped milk chcolate in a large bowl.
• Gently heat 150ml (¼pt) Baileys Irish cream in a small saucepan until it bubbles around the edge of the pan. Remove from the heat and pour immediately into the centre of the chopped chocolate. Stir starting in the centre and gradually incorporating all the chocolate to form a smooth ganache.
• If necessary stand the bowl over a pan of hot water and continue to beat until fully combined. Once the smooth ganache is formed pour into the prepared tin and all to set for about 2 hours.
• Once set cut into about 64 pieces and roll each piece into.a ball. Place on a baking sheet lined with parchment and chill again for 1 hour.

Temper the chocolate

• Meanwhile, place about 225g (8oz) roughly chopped white chocolate in a heat proof bowl over a pan of gently simmering water making sure the base of the bowl does not touch the water. Melt the chocolate while stirring constantly. Leave over the pan of hot water until you are ready to roll the chocolates.
• Remove the bowl from the pan and wipe the bottom of the bowl dry. Add the remaining 75g (3oz) of chopped white chocolate to the bowl stir until all the chocolate has melted, cooled and thickened a little.

Hand roll the truffles

• Dip the fingertips of both hands into tempered chocolate and pick up a truffle. Roll the truffle in a circular movement between your fingertips until coated in the chocolate. Place on a clean sheet of baking parchment.
• Once all the truffles have been dipped, repeat the rolling again to add a second, slightly thicker, layer of chocolate. Return to the baking parchment and allow to set.