BAILEY'S IRISH CREAM SNOWBALL TRUFFLES
 

BAILEY'S IRISH CREAM SNOWBALL TRUFFLES

Source: Bailey's Irish Cream recipe booklet 1993

1 1/4 pounds white chocolate
3/4 cup heavy cream
1/4 cup Bailey's Irish Cream
1/4 cup unsalted butter; softened
Sliced almonds, crushed
Confectioners' sugar

Coarsely chop the chocolate. Set aside.

Combine cream and Bailey's in a saucepan and bring to boil. Remove
from heat and stir in chocolate until melted, then stir in butter
until melted. Chill the chocolate mixture.

Spoon out chocolate mixture, and shape into 1-inch balls; roll in
crushed almonds. Dust with confectioners' sugar. Keep refrigerated
until ready to serve.

Yield: 60 to 70 truffles