Bring the cream to a boil over medium heat.  Pour the hot cream over 8 ounces chopped bittersweet chocolate.  Allow the mixture to rest for a minute or two, then stir with a spatula until all the chocolate is melted.  Stir in the butter and Bailey’s and blend until smooth.  Spread the ganache into a shallow glass pan and refrigerate for several hours.

Using a melon baller or scoop holding about two teaspoons, form into balls, rolling in your palms, and place on a parchment or wax paper lined baking sheet. Refrigerate until firm. While the truffle filling is in the fridge, prepare the chocolate coating by tempering the chocolate in your preferred method. If you want to skip this step, roll the truffles in sifted unsweetened cocoa powder and store in an airtight container.

Coat the truffles in the tempered chocolate and top as desired.  Store the finished truffles in the refrigerator removing one hour before serving.