IRISH CREAM TRUFFLES

1 cup heavy (whipping) cream
2 teaspoons vanilla
1 Pinch salt
1 pound high-quality real bittersweet chocolate, broken into 1-inch pieces, divided use
4 ounces high-quality real milk chocolate, broken into 1-inch pieces, divided use
4 egg yolks, beaten
3 tablespoons Irish Cream liqueur*
2/3 cup unsweetened cocoa powder

Heat whipping cream in 2-quart saucepan over medium heat until heated through (2 to 3 minutes). Stir in vanilla and salt.

Stir in half bittersweet chocolate and half milk chocolate with wire whisk until melted. Stir in egg yolks. Cook over low heat, stirring often, until slightly thickened (10 to 12 minutes).

Remove from heat; stir in all remaining chocolate and liqueur until chocolate is melted. Cover; refrigerate until firm enough to shape (about 30 minutes).

Sift cocoa into medium shallow bowl. Drop rounded tablespoonfuls of chocolate mixture into cocoa; roll to coat. Shape into balls; roll in cocoa again. Place gently on tray; refrigerate until firm (30 minutes). Store refrigerated.

*Substitute 1 teaspoon your favorite flavor extract.

Makes 3 Dozen
Source: Land O Lakes