Place the dark chocolate, cream and Baileys into a bain marie or a glass bowl over a saucepan of simmering water.

Heat gently, stirring slowly until everything is melted together and glossy looking.

Remove the bowl from the heat and leave to cool. You can speed the cooling process up by putting the ganache in the fridge, but keep an eye on it. You need it to be pipeable not rock solid.

When the ganache has cooled place it in the bowl of your mixer or using a handheld electric whisk, whip the mixture until it becomes lighter in colour and looks like chocolate mousse.

Lay a sheet of parchment paper onto a baking tray, fill a piping bag fitted with a large round nozzle with your ganache and pipe evenly sized blobs of ganache onto the parchment paper.

You want them to be roughly the size of a 10 pence piece. If they have little points on them you can press the tips down by wetting your finger and flattening the top gently.

Put your tray of truffles into the freezer overnight.

When the truffles are ready to be covered melt the milk chocolate in a bain marie, get your truffles from the freezer.

Have a clean tray covered in a sheet of parchment paper ready. You need to work quickly to cover your truffles.

Lift a frozen truffle centre and place it onto a fork, then quickly spoon the melted milk chocolate over to cover it. Once covered, place the truffle onto your new sheet of parchment paper to set. If using any sprinkles you need to add them to the top before the milk chocolate sets.

Repeat until all your truffles are covered and leave them to set. Store in an airtight container in the fridge until you're ready to eat or gift them.