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 Bailey's Irish Cream Snowball Truffles
   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.

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    Last Updated December 22nd 2001

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