1/4 cup Bailey’s Irish Cream
1 Tablespoon Butter
12 oz semisweet chocolate pieces
2 egg yolks
1/4 cup Heavy Cream
Melt chocolate pieces, Bailey’s and heavy cream together over very low heat. Whisk in yolks, one at a time, mixture will thicken. Whisk in butter.
Refrigerate several hours, or overnight until firm.
Make small balls with a teaspoon. Roll in powdered sugar or cocoa.
If you don’t want to buy a bottle of Irish Cream just for these recipes and you’ve got a bottle of whiskey around the house, why not make some?
You can adjust the recipe down.