Rich Irish Cream Truffles

1. 1

   In a 2-quart saucepan over medium, heat whipping cream (2-3 minutes).

2. 2

   Add vanilla extract and salt.

3. 3

   Stir in half of the bittersweet chocolate and half milk chocolate with a whisk until melted.

4. 4

   Stir in the yolks, cooking over low heat.

5. 5

   Stir often until lightly thickened (10-12 minutes).

6. 6

   Remove from heat; stir in remaining chocolate and the liqueur until chocolate is melted.

7. 7

   Cover and refrigerate until mixture is firm enough to shape (1/2 hour).

8. 8

   In medium shallow bowl, sift in cocoa.

9. 9

   By rounded TBSP, drop chocolate mixture into cocoa, rolling to coat.

10. 10

    Form into balls and roll in cocoa again.

11. 11

    Carefully put onto tray; refrigerate until firm (approx 30 minutes).

* Per serving · 4 servings · Values may vary.

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