Make 55 small truffles
From The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by John Scharffenberger and Robert Steinberg (Hyperion, 2006).
The flavor of Irish Cream Liqueur melds well with milk chocolate. You can adjust this recipe to taste, according to how subtle—or pronounced — a liqueur flavor you would like in these creamy truffles. We think 1/4 cup of Bailey's Irish Cream with 1/2 cup heavy cream is well balanced, but the proportions can be increased or decreased to taste, as long as the total liquid is 3/4 cup.
In a small saucepan, combine the Bailey’s and cream and bring to a simmer over medium heat. Remove from the heat, add the chocolate, and let stand for 1 minute.
Stir until all of the chocolate is melted and the mixture is smooth. Pour into a small bowl, cover with plastic wrap, and refrigerate for about 2 hours, or until the ganache is firm enough to roll.
Place the nibs in a shallow bowl. Set out a serving platter or storage container.
Scoop out about 1 teaspoon of the ganache, roll it into a ball between your palms, roll it in the nibs, and place on the platter or in the storage container. Repeat with the remaining chocolate. If the ganache becomes too soft to work with, cover and return to the refrigerator for a few minutes.
The truffles can be stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for 3 months. Allow the truffles to come to room temperature before serving.