1/2 cup heavy cream (see note)
1/2 cup Irish Cream liqueur (see note)
1 1/4 pounds white chocolate, coarsely chopped (see note)
1/4 cup butter, softened
Finely ground almonds
Powdered sugar
Line an 8-by-8-inch pan with a piece of parchment paper; let paper extend over the edge. Combine heavy cream and Irish Cream liqueur in a large heavy saucepan and bring to a boil. Remove from heat and stir in chopped chocolate and butter until melted. Pour into prepared pan. Chill mixture. Remove from pan by carefully pulling up by the edges of the paper. Put on a large work surface. Using a long sharp knife dipped in hot water and dried, cut into 1-inch squares. Press into ground almonds and dust with powdered sugar. Place in candy papers and refrigerate. Serve at room temperature.
Note: You can make a different version by substituting one cup cream, 1 1/2 teaspoons of your favorite flavoring and 1 1/4 pounds of chocolate chips for the first three ingredients.
Makes 60 truffles.
Sweet Treats with Eileen Gilson
Sunday, December 03, 2000
