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Bailey`s Irish Cream Snowball Truffles

Source: Bailey`s Irish Cream recipe booklet 19931 1/4 pounds white chocolate
3/4 cup heavy cream
1/4 cup Bailey`s Irish Cream
1/4 cup unsalted butter; softened
Sliced almonds, crushed
Confectioners` sugarCoarsely chop the chocolate. Set aside.Combine cream and Bailey`s in a saucepan and bring to boil. Remove from heat and stir in chocolate until melted, then stir in butter until melted. Chill the chocolate mixture.Spoon out chocolate mixture, and shape into 1-inch balls; roll in crushed almonds. Dust with confectioners` sugar. Keep refrigerated until ready to serve.Yield: 60 to 70 truffles

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