Well, it's been a while since I've posted anything. I haven't stopped cooking, just been very busy. I don't want to work right now....taking a break. I am taking these truffles to an event tonight, so when someone wants the recipe, I will direct them here because they are sooooo goooood!
24 oz. semisweet chocolate chips (4Cups)
1 8 oz. package of cream cheese, softened
1/3 Cup Baileys
a couple of drops of raspberry flavor if desired
1 pound dark chocolate candy coating
white candy coating, optional
In a microwave safe bowl or double boiler, melt chocolate chips, cream cheese, Baileys and flavor. ( did three minutes at 50% power but it may be different in different microwaves). Mix well until creamy. Chill until firm enough to shape into balls. I chilled for a while, then used a melon baller to place little piles on wax paper on a cookie sheet. Then placed the cookie sheets in the freezer while preparing the candy coating chocolate. Melt the dark chocolate candy coating in microwave or double boiler. Dip balls (may use some reshaping by rolling in hands before dipping) and place on waxed paper to harden. I used two small spoons to dip. Don't worry about the mess, it cuts off when dried. If you have white chocolate, melt some of that in a sandwich bag in the microwave. It doesn't take long to melt. Kneed the chocolate until smooth, clip the corner of the bag off and drizzle white chocolate over the truffles for fancy look :) Makes about 3 1/2 dozen. They are rich, so you don't want them too large.
