1/4 cup Bailey’s Irish Cream
1 Tablespoon Butter
12 oz semisweet
2 egg yolks
1/4 cup Thick Cream
Melt chocolate pieces, Bailey’s and heavy cream together over very low heat.
Whisk in yolks, one at a time, mixture will thicken. Whisk in butter.
Refrigerate several hours, or overnight until firm. Make small balls with a
teaspoon. Roll in powdered sugar or cocoa.