1-Start by finely chopping the chocolate and placing it in a heat-proof bowl. Next, cut softened butter into small pieces and add it to the chocolate.

2-Heat 2/3 cup heavy cream just to boiling.

3-Pour the hot cream over the chocolate and butter, letting it sit for one minute.

4-Stir or whisk until the chocolate and butter are fully melted and the mixture is smooth and shiny. If needed, microwave in 15-second intervals.

5-Add 1/3 cup Irish Cream liqueur, stirring well as the ganache thickens.

6-Spread the ganache into a shallow dish and refrigerate for at least two hours until firm.

7-Prepare sprinkles in shallow bowls for coating.

8-Using a small scoop or spoon, portion the ganache and roll into smooth balls by hand.

9-Roll each truffle in sprinkles to coat fully.

10-Place coated truffles on a parchment-lined tray and refrigerate until serving.