Bailey’S Irish Cream Truffles

• 2/3 cups Heavy Cream
• 8 ounces, weight Semisweet Chocolate, Chopped
• 2 Tablespoons Bailey's Irish Cream
• 1/4 cups Unsweetened Cocoa

1. Pour cream into a saucepan and bring just to a boil over high heat. Place chopped chocolate in a medium bowl; pour cream over chocolate and whisk until chocolate is melted and smooth. Cool 5 minutes; whisk in Bailey's. Cover and refrigerate mixture until completely chilled, at least 2 hours and up to 3 days.
2. Place cocoa in a shallow bowl. Lightly dust hands with cocoa; roll rounded teaspoons of the chocolate mixture into 1-inch balls, then roll in the cocoa to coat. Place truffles on a plate and repeat with remaining mixture and cocoa. Serve immediately or store in an airtight container in the refrigerator up to 1 week (If making truffles ahead, dust with cocoa just before serving).

heavy cream, weight semisweet chocolate, baileys irish cream, ubc

Taken from tastykitchen.com/recipes/desserts/baileye28099s-irish-cream-truffles/ (may not work)