Heat the cream and Baileys: In a small saucepan, heat the heavy cream and sugar-free Baileys over medium heat until it just starts to simmer, but not boil. Remove from the heat.

Melt the chocolate: Place the chopped chocolate in a heatproof bowl. Pour the hot cream mixture over the chocolate and let it sit for 2-3 minutes to allow the chocolate to melt. Stir until the mixture is smooth and silky. Add the softened butter and mix until fully incorporated.

Chill the mixture: Cover the bowl and refrigerate the chocolate mixture for 1-2 hours, or until it is firm enough to roll into balls.

Shape the truffles: Once the mixture has firmed up, use a small spoon or melon baller to scoop out portions of the chocolate. Roll each portion into a ball using your hands.

Coat the truffles: In a small bowl, mix together the unsweetened cocoa powder and powdered erythritol (if using). Roll each truffle in the cocoa powder mixture until fully coated.

Chill and serve: Place the coated truffles on a plate and refrigerate for another 30 minutes to firm up. Serve chilled or at room temperature, and enjoy!