Method: In a small saucepan, heat the whipping cream and butter until simmering. Add the chocolate to a bowl. Pour in the hot cream. Stir until melted and smooth. Stir in the Baileys. Cover and refrigerate until firm, about 2 hours. Using a melon baller or teaspoon, make 30 portions. Using your hands, quickly roll the truffle portions into balls. Place on a parchment lined baking sheet. Freeze at least 2 hours or overnight. Roll in a coating of choice, such as: icing sugar, cocoa, chopped nuts and sprinkles or instead dip in chocolate. Store in refrigerator.