Melt the chocolate on low, stirring occasionally until the chocolate melts and stir until it becomes smooth.
Add the cream and continue to stir to combine, let cool 10-15 minutes then add the Baileys, stir to combine.
Stir in ¼-⅓ cup of the finely chopped almonds, cover the bowl with plastic wrap, place in the fridge and refrigerate for at least 3 hours, until firm.
Remove it from the fridge and form into balls, using a small ice cream scoop works really well, or you can wear gloves it you find it too messy.
Roll the balls in the remaining finely chopped almonds, cocoa powder, shredded coconut, even sprinkles or anything else that you prefer, place them on a baking sheet lined with parchment paper. Keep refrigerated until serving.