Method

Place milk chocolate in a heatproof, microwave-safe bowl.

Microwave, uncovered, on medium (50 percent) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth.

Add cream to chocolate. (Alternatively, place the chopped chocolates and cream in a heatproof bowl over a saucepan half-filled with simmering water.)

Stir with a metal spoon until chocolate and cream mixture is smooth.

Stir in the Baileys (or you can use Kahlua).

Place in the fridge for 4 hours to chill.

Line a tray with aluminium foil or baking paper.

Roll 2 teaspoonfuls of chocolate mixture into a ball.

Place on the prepared tray.

Repeat with remaining chocolate mixture.

Place in the fridge for 1 hour or until firm.

Place white chocolate in a heatproof, microwave-safe bowl.

Microwave, uncovered, on medium (50 percent) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth.

Using a fork, dip truffles in chocolate, shaking off excess chocolate.

Return truffles to tray.

Top each truffle with chocolate sprinkles.

Refrigerate until set.