Place the chocolate chips in a heatproof bowl over a saucepan half-filled with simmering water.

Cook until nearly boiling.

Stir with a wire whisk until chocolate melts and the mixture is smooth.

Stir in the Baileys,heavy cream and vanilla.

Place in the fridge for 1 hours to chill.

Line a tray with non-stick baking paper.

Use a spoon to scoop out the chocolate, and roll into truffles of your desired size.

Dust with cocoa powder, then set aside.

Place them on a plate and leave to cool in the fridge for half an hour.