Line a plate with parchment paper
Pour bag of chocolate chips into a heat-proof bowl and set aside.
Combine the butter and cream in a small saucepan over medium heat. Turn off the heat when you see small bubbles form around the edges of the saucepan
Pour the butter and cream mixture over the chocolate and let stand for 2-3 minutes.
Stir well, until smooth (if the chocolate does not melt from the heat from the cream mixture, heat in microwave for 20 seconds).
When mixture is smooth, stir in the Irish cream liqueur. Place in the refrigerator until firm, but not so hard that it can't easily be scooped out.
Using a melon baller (so the balls will be approximately the same size), scoop a bit of the mixture out and roll between your hands to shape
Roll in your favorite topping or leave plain. Repeat with the remainder of the bonbon mix. Place each ball onto the parchment paper lined plate.
Put the truffles in an air-tight container and refrigerate until ready to serve. Enjoy!