posted by Linda in San Diego 06-03-98 8:11 AM
BAILEY'S TRUFFLES
1/2 cup whipping cream
1/4 cup butter no substitutions
3 tbsp granulated sugar
8 oz semi-sweet chocolate, chopped (8 squares)
1/4 cup Bailey's Irish Cream
Combine cream, butter and sugar in a medium saucepan. Bring to a boil over medium heat. Remove from head. Add chocolate, stirring until completely melted. (Don't put it on the heat or the chocolate will seize or scorch). Stir in Bailey's.
Chill mixture until firm, about 4 hours or overnight. Shape into balls (a melon baller works well, but does a teaspoon and your fingers... just dust them with cocoa if they get too sticky) and roll in desired coatings to cover horoughly. I use cocoa powder, nut fines, or just leave them "bare
naked." Chill. Store in airtight container in the refrigerator.
Makes about 5 dozen truffles.