Baileys Truffles

Finely crush the ladyfingers (e.g. in a blender or in a freezer bag with a rolling pin).

Pour Baileys over the crumbs and briefly mix until everything is evenly moistened.

Melt the couverture in a water bath over low heat and stir until smooth.

Stir the melted chocolate into the Baileys–biscuit mixture until a uniform, mouldable mass forms.

Place the mixture on a baking-paper–lined board and use a large, flat knife to spread it into an even rectangle.

Dust the surface with half of the cocoa and chill the rectangle for about 30 minutes.

Use a second board to flip the rectangle, peel off the baking paper and dust with the remaining cocoa.

Cut into pieces of about 2 × 3 cm and chill the truffles for another hour.