-patdwigans
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
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.
