Chop the semisweet chocolate into small pieces.

Combine chopped chocolate, Baileys Irish Cream, and heavy cream in a heatproof bowl.

Melt the mixture over very low heat, stirring constantly until smooth and completely melted.

Remove the bowl from the heat.

Whisk in the egg yolks, one at a time, ensuring each yolk is fully incorporated before adding the next.

Continue whisking until the mixture thickens slightly.

Whisk in the unsalted butter until it is completely melted and incorporated, creating a smooth and glossy mixture.

Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the truffle mixture to prevent a skin from forming.

Refrigerate the truffle mixture overnight, or until it is firm enough to handle.

Once the truffle mixture is firm, use a spoon or melon baller to scoop small portions of the mixture.

Quickly roll each portion between your palms to form a small ball.

Prepare your chosen coatings in separate shallow dishes (powdered sugar, cocoa powder, chopped nuts, sprinkles, etc.).

Roll each truffle ball in your desired coating, ensuring it is fully covered.

Place the coated truffles on a parchment-lined baking sheet or plate.

Refrigerate the finished truffles for at least 30 minutes to allow the coating to set and the truffles to firm up further.

Serve the Baileys Irish Cream Truffles chilled and enjoy!

Store the truffles in an airtight container in the refrigerator for up to 1 week.