Divide the white chocolate chips - place 10 oz worth or about 2 cups in a microwave safe bowl.

Add in the Bailey’s Irish Cream.

Microwave for 30 seconds at a time and stir well. Continue to heat and stir until all chips are melted and the mixture is smooth.

Allow to cool until firm, about 1 hour.

Line your workspace with a strip of parchment. Using a rounded teaspoon or a small ice cream scoop, measure out the Bailey’s filling and roll between your palms to shape into a sphere. Place on the parchment and repeat until all the filling is shaped.

Melt the remaining white chocolate in the microwave, heating for no longer than 30 seconds at a time and stirring well until all the chips have melted.

Using a spoon, dip each Bailey’s truffle in the melted white chocolate and roll to coat. Scoop out the truffle and tap the spoon on the side of the bowl to tap off the excess white chocolate.

Drop the truffle onto the prepared parchment and use the tip of the spoon to fix any areas on the truffle that have not been covered with the white chocolate.

Immediately decorate with the chocolate sprinkles before the white chocolate sets.