Irish Cream Truffles
1 cup Heavy Whipping Cream
2 teaspoons vanilla
Pinch of salt
1 pound high-quality real bittersweet chocolate ; broken into 1-inch
pieces
4 ounces high-quality real milk chocolate ; broken into 1-inch pieces
4 egg yolks ; beaten
3 tablespoons Irish Cream liqueur
2/3 cup unsweetened cocoa
Heat whipping cream in 2-quart saucepan over medium heat until heated
through (2-3 minutes). Stir in vanilla & salt.Stir in half bittersweet
chocolate & half milk chocolate with wire whisk until melted. Stir in
egg yolks. Cook over low heat, stirring often, until slightly thickened
(10-12 minutes) .Remove from heat; stir in all remaining chocolate &
liqueur until chocolate is melted. Cover; refrigerate until firm enough
to shape (about 30 minutes). Sift cocoa into medium shallow bowl. Drop
rounded tablespoonfuls of chocolate mixture into cocoa; roll to coat.
Shape into balls; roll in cocoa again. Place gently on tray &
refrigerate until firm. Makes 3 dozen truffles.