Bailey's Irish Cream Truffles

Again, I used my "base" recipe for Chocolate Truffles but changed up the flavors a bit. This truffle was really good, but I was a little disappointed with the fact that the coffee and Bailey's weren't as strong as I would have liked. I think next time I will use instant coffee in order to achieve a higher coffee flavor. But, all in all, they were really good and I'm not giving up on this flavor just yet!

Ingredients
Adapted from Ina Garten

• 1/2 pound good bittersweet chocolate (recommended: Lindt)
• 1/2 pound good semisweet chocolate (recommended: Ghiradelli)
• 1 cup heavy cream
• 2-3 tablespoons Bailey's Irish Cream
  
• aprox. 3 tablespoons brewed coffee
  

Directions

Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.

Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Coffee and Bailey's. Set aside at room temperature for 1 hour.

With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment or wax paper. Roll each ball of chocolate in your hands to roughly make it round. Dip in melted semi sweet chocolate over a double boiler and put on wax paper, and if desired pipe melted white chocolate tinted green over the top of the truffles. These will keep refrigerated for weeks, but serve them at room temperature.