Place the almonds on a cookie sheet and bake for approximately 8 minutes. Remove immediately to a dish to cool, then finely chop in a food processor.
Melt the chocolate either bain marie or microwave, for bain marie place the chocolate in a medium glass bowl add the chocolate and place the bowl over a pot of water (make sure the bowl doesn't touch the water in the pot), heat 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 stir in the Baileys, fold in ¼-⅓ cup of the finely chopped almonds, stir to combine, cover with plastic wrap and refrigerate for at least 3 hours (until firm).
Remove from the fridge and form into balls, roll in the remaining finely chopped almonds, cocoa, shredded coconut or anything else that you prefer. Keep refrigerated until serving. Enjoy!
Notes
They should be stored in an airtight container. They will last at room temperature for 2-3 days, or in the fridge for up to 2 weeks. If you house is quite warm, then the refrigerator is best.They can also be frozen, freeze the truffles on a cookie sheet until firm. Then move to a freezer safe bag or container. They will last for up to 6 months.