sketch of Bob above the Truffles Using Bailey's Irish Cream recipe.


1 lb. grated white chocolate (do this in a food processor for ease)
1/2 c. unsalted butter (at room temperature)
1/4 c. whipping cream
1/4 c. Bailey's Irish Cream
1 c. chopped nuts or fine coconut

Melt the white chocolate and cool. Beat the butter and cream til fluffy. Add Bailey's and mix. With the mixer running (on low speed) add the melted chocolate (slowly) and mix well. Cover and refrigerate til cool but not stiff (about 1/2 hour). Drop by teaspoonsful onto the nuts and form into balls. Place the truffles in paper cups and refrigerate or freeze. You can double the recipe if you didn't drink all of the Bailey's Irish Cream!
(makes 4-5 dozen truffles)

Truffles Using Bailey's Irish Cream recipe is published in our December, 2000 Menu Minder.

You may like to try these other dessert recipes below: