Ingredients
1 lb chocolate, chopped into sm pieces
2/3 C heavy cream
1/3 C Bailey's Irish Cream
1 lb confectioners' sugar
Place chocolate in a heat proof bowl, in a small pot bring cream to a boil, Pour boiling cream over chocolate and let stand for 1 minute, With a rubber spatula, stir cream and chocolate together in the center of the bowl.
Gradually incorporate chocolate and cream from the edge of the bowl.
Stir in Bailey's Irish Cream.
Cover and let stand overnight or refrigerate for up to 2 weeks.
Scoop chocolate mixture, roll into small round balls, about 3/4" in diameter.
Roll the truffles, individually, in the palms of your hands to achieve a uniform shape or leave them as is and irregular. Store truffles in the refrigerator for up to 2 weeks, toss them in confectioner's sugar just before serving.
Nutrition Facts per serving:
Calories 37, Total Fat 3 g,
Saturated Fat 2 g , Total Carbohydrate 4 g, Dietary Fiber 0 g
