Chocolate Irish Cream Truffles
4 1 oz Squares Unsweetened Chocolate
2 1/2 Cups Confectioners Sugar
6 Tablespoons Butter, room temperature
1/4 Cup Bailey's Irish Cream

In a heavy 2-quart saucepan over low heat, heat 4 squares of unsweetened chocolate, stirring frequently, until melted; cool slightly. Stir in confectioners sugar, butter and 1/4 cup Irish Cream until mixture is smooth and blended. (Mixture will be thick so you may have to finish mixing it with an electric mixer).

Roll truffle mixture into 1-inch balls. Refrigerate for 30 minutes until they set. Roll each truffle in powdered cocoa.

Yield: About 20 truffles

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