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Irish Cream Truffles

3/4 cup heavy cream
1/4 cup Irish cream liqeuer

1 1/4 pounds white chocolate, coarsely chopped
1/4 c unsalted butter, softened
Finely ground almonds
Powdered sugar

1. Combine heavy cream and Irish cream in a large, heavy saucepan and bring to boil. Remove from heat and stir in chopped chocolate until melted; add butter and stir until melted. Chill mixture.
2. Shape mixture into 1-inch balls; roll in ground almonds and dust with powdered sugar and place on waxed paper-lined baking sheets. Chill until set. Store in tightly covered container in refrigerator.

Makes about 60 truffles.