Source: Bailey's Irish Cream recipe booklet 1993

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

Coarsely chop the chocolate. Set aside.

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. 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.

Yield: 60 to 70 truffles