Yield: 16 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Baileys Irish Cream |
| 12 ounces | Semi-sweet choc morsels |
| ¼ cup | Heavy cream |
| 1 tablespoon | Sweet Butter |
| 2 | Egg yolks |
Melt choc, Baileys and heavy cream tog over very low heat. Whisk in yolks, one at a time, mixture will thicken. Whisk in butter.
Refrigerate overnight, or until firm. With spoon make small balls.
Roll in powdered sugar, cocoa, chopped nuts, sprinkles, etc.
Baileys Pamphlet From: Teresa May Date: 10 May 94 Submitted By DALE SHIPP On 08-07-95