1-2tablespoonsBaileysI used 1 tablespoon but 2 would have been better
1cupalmonds (whole almonds toasted before ground)100 grams
Pre-heat oven to 260° (130° celsius)
Place the almonds on a cookie sheet and bake for approximately 10-15 minutes. Remove and finely chop in a food processor.
In a medium glass bowl add the chocolate and place bowl over a pot of water (make sure the bowl doesn't touch the water in the pot), heat on low, stirring occasionally till the chocolate melts and stir until it becomes smooth, add the cream and continue to stir to combine, add the Baileys, stir to combine, remove from heat and add 1/2 cup of finely chopped almonds, stir to combine, cover with plastic wrap and refrigerate for at least 3 hours (until firm). Remove from fridge and form into balls, roll in the 1/4 cup finely chopped almonds, cocoa, shredded coconut or anything else that you prefer. Keep refrigerated until serving. Enjoy