Irish Cream Truffles
Indulge yourself with these luscious white chocolate Irish cream truffles rolled in ground almonds and powdered sugar.
3/4 cup heavy cream
1/4 cup Irish cream liqeuer
1 1/4 pounds white chocolate, coarsely chopped
1/4 cup unsalted butter, softened
Finely ground almonds
- 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.
- 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.