Over a double boiler*, preferably using a glass bowl over top of the pot as it heats more slowly, add the dark chocolate and cream for the filling.

Slowly melt the chocolate and stir it together with the cream and Bailey's until it is glossy and and a homogenous mixture.

Remove from the heat and cover the bowl with plastic wrap and place the bowl in the fridge to chill for 2-3 hours.

When the truffle filling is completely chilled, remove from the fridge and spoon out approximately 1 1/2 tsp - 2 tsp sized pieces and place them on a parchment paper or wax paper lined cookie tray.

Run you hands under very cold water. Shape each little hunk of chocolate truffle into a ball by rolling it gently between your palms. Don't worry about making perfect spheres. Whenever your hands get a build up of chocolate, wash your hands and chill them down again with very cold water.

When all the truffles have been shaped into balls, place the tray in the freezer for 10 or 15 minutes while you prepare the coating.

Get another cookie tray out and line with parchment or wax paper. You will want to space the chocolates out more once they are coated and it is unlikely that they will all fit on one tray.

Over a double boiler using a glass bowl (or stainless steel) gently melt the dark chocolate but hold back roughly 5% of the dark chocolate. When there is only a couple pieces of chocolate left to melt then remove the bowl from simmering water and add the reserved 5% of dark chocolate callets and stir it in to melt.

When all the chocolate has melted, take the tray of truffles out of the freezer. Take one truffle at a time and drop it into the melted chocolate and very quickly using two forks, roll it in the chocolate.

Once it is coated, pick it up out of the chocolate with the forks and hold it over the melted bowl of chocolate for a few seconds to all the excess to drip off.

Place the coated truffle onto the tray.

Work with one truffle at at time and repeat the previous two steps until all the truffles are coated.

Place the tray, or trays if you needed both for space, into the fridge for about a half hour before decorating.

When the chocolate has set take out the tray(s), and melt the small amount of white chocolate in the microwave until it is just about fully melted. Stir the white chocolate to melt the rest of the bits that hadn't melted yet.

Pour the white chocolate into a Ziploc style sandwich bag and push it down to one corner of the bag. You don't need to seal it.

Snip off a very small part of the bottom corner (about 1mm) of the Ziploc bag. Drizzle a little bit of the white chocolate over each of the truffles in a zigzag pattern or whatever pattern you like.

Place decorated truffles back in the fridge for an hour. When the white chocolate has set then you can put each truffle into little paper cups and then into a large airtight container.

Keep them refrigerated and they will keep for a week or longer.

Makes approximately 30 truffles.