Line a large baking sheet with parchment paper, set aside.
Place your semi sweet chocolate chips and heavy cream in a microwave safe dish and microwave for 30 second increments until fully melted and smooth, stirring in between each interval.
Stir in your Baileys, salt, and vanilla extract. Refrigerate until chocolate mixture is firm enough to roll into balls, about 1-2 hours.
Once ready, roll in to 1 inch balls and place on your prepared baking dish.
Place your white chocolate chips and coconut oil in a microwave safe dish and melt in 30 second increments until fully melted, stirring in between each interval.
Once fully melted, using a fork dip each of your truffle balls on at a time in to your melted white chocolate and place back on your baking sheet.
Place in your fridge for 10 minutes to set, and enjoy!
