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Irish Mist Truffles

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18 squares Bittersweet dark chocolate
cup heavy cream
cup Irish Mist liqueur


Place chocolate squares in a double boiler and melt over low heat. (Make sure your boiling water is not touching the bottom of your top pan.) Add half of the cream slowly and whisk into the chocolate. As it starts to thicken, pour the rest of the cream into the pan and whisk gently until smooth. Whisk in the Irish Mist. Remove from heat and refrigerate until firm, approximately 1 hour.

When thoroughly chilled, roll into bite-sized balls using a spoon or a small ice cream scoop. Work quickly so the mixture doesn't warm. If your chocolate becomes too warm, refrigerate for a few minutes again to chill. Truffles can be rolled in cocoa powder, finely ground nuts, coconut or dipped in melted chocolate to cover completely. Store in your refrigerator in a single layer for up to a week.

Makes 3 Dozen

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