In a medium sized microwave safe bowl, add in the white chocolate chips, heavy cream, and coffee. Stir with a spatula.
Place in the microwave for 30 seconds on high. Stir.
Repeat until the mixture is smooth. Mine only took 2 additional times.
Add the Bailey's and continue to mix until incorporated.
Cover with plastic wrap and refrigerate for 2-4 hours or until the mixture is firm enough to scoop and roll into a ball.
Using a small cooking scoop or a spoon, scoop out the mixture. Roll between your two palms until you have a ball shape. Repeat.
Place back in the fridge for another 30 minutes.
Roll into the sifted cocoa powder.
Store in the fridge.
Variation to the truffle
After placing the ball shaped mixture into the fridge for 30 minutes, melt the almond bark in a microwave safe bowl in 30 second intervals. Mine took a minute.
Cover the chilled balls in the white chocolate and tap off the extra using a fork. If the mixture begins to thicken up, place the chocolate back into the microwave for an additional 20-30 seconds.
Place on a piece of parchment paper or wax paper and repeat with the rest.
Once the chocolate had hardened, place the shortening and coffee granules in the remaining white chocolate. Place in the microwave for 30 seconds. Stir. If the shortening or chocolate isn't completely melted, microwave an additional 30 seconds. The coffee will not melt, The bits of granules will add a small amount of bitterness to the truffle.