Chocolate Balls with Bailey's

The easiest way is in a freezer bag with a rolling pin or briefly in a food processor.

Make sure no water gets into the chocolate, otherwise it can seize.

If the nougat is very firm, warm it briefly at room temperature so it mixes more easily.

Add the Bailey's gradually so the mixture doesn't become too soft.

If the mixture is still too soft after chilling, chill for another 10–15 minutes.

Form with slightly damp or cool hands so the mixture sticks less.

Stored in a cool, dry place the chocolate balls will keep for about 2 weeks.