BAILEY'S IRISH CREAM SNOWBALL TRUFFLES

3/4 cup heavy (whipping) cream
1 1/4 pounds white chocolate, coarsely chopped
1/4 cup unsalted butter, softened
1/4 cup Bailey's Irish Cream
Sliced almonds, crushed
Confectioners' sugar

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. Stir in Bailey's. 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.

Makes 60 to 70 truffles
Source: Bailey's Irish Cream recipe booklet, 1993