Bailey's Irish Cream Truffles
12 oz Semi-sweet chocolate chips
1/4 cup Heavy cream
1 tbsp Butter
2 Egg yolks
1/4 c Baileys Irish Cream
In a heavy saucepan, over low heat, melt chocolate until smooth. Add Bailey's
Irish cream and heavy cream and stir together until thoroughly combined. Whisk
in egg yolks, one at a time - this will cause the truffles to thicken. Whisk in
butter. Refrigerate until firm - at least two hours.
With spoon or melon baller, make small balls of the truffle mixture. Roll in
your choice of toppings - sugar, powdered sugar, finely chopped nuts, coconut,
cocoa, sprinkles, etc.