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    BAILEY'S IRISH CREAM SNOWBALL TRUFFLES


    Source of Recipe


    Bailey's Irish Cream recipe booklet (1993)

    List of Ingredients




    1 1/4 lb White chocolate
    3/4 c Heavy cream
    1/4 c Bailey's Irish Cream
    1/4 c Unsalted butter; softened
    Sliced almonds; crushed
    Confectioners sugar

    Recipe



    Coarsely chop the chocolate. Set aside. Combine cream
    and Baileys 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 and shape into 1" balls; roll in
    crushed almonds. Dust with confectioners sugar. Keep
    refrigerated until ready to use. Yield - 60 to 70 truffles.

 

 

 

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