Instructions

1. Put your chopped chocolate orange in a heatproof bowl
2. Put the cream and the Baileys in a small saucepan and heat on a medium low heat, until bubbles start to form around the edge. Do not let boil. 
3. Pour over the chopped chocolate orange and let sit for 45 seconds
4. Whisk until smooth. 
5. Chill in the fridge for 30 minutes to set
6. Meanwhile, put the orange zest in a bowl and sift the cocoa powder over the top. Stir to combine and set aside. 
7. Once the truffle filling has set, sift the cocoa powder over a shallow plate. Discard the orange zest. 
8. Line a tray with greaseproof or wax paper
9. Scoop out the truffle filling using a spoon and roll into 1" balls. The easiest and least messy way to do this is to put your hands under running cold water, pat dry so they're still wet but not dripping - this will help stop the filling sticking to your hands and help you roll smoother bowls. You may need to repeat this step a few times. 
10. Roll the balls in the cocoa powder and set on your prepared tray
11. Chill for another 30 minutes
12. Store in an airtight container in the fridge for 3-4 days.