For these you need:
400g milk choc
1 cup pistachios
1/4 cup baileys
Finely chop pistachios
Put the cream and butter in a small saucepan and bring to a gentle boil over a low heat.
Remove from heat and mix in chocolate until smooth (may need a couple of 20s zaps in the microwave to help)
Add pistachios and baileys to choc mixture
Mix until well combined
Refrigerate for approx 8 hours until set, then roll teaspoons of mixture into balls. Refrigerate again to harden the truffle balls then coat with milk choc.