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Print this Recipe    Truffles 04

BAILEY'S TRUFFLES

1/2 cup whipping cream
1/4 cup unsalted butter
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 thoroughly. 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.

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