1 cup whipping cream
1 teaspoon Watkins
Vanilla
1 pinch salt
1 lb bittersweet chocolate, broken into 1 inch pieces
4 ounces milk chocolate, broken into 1 inch pieces
4 beaten egg yolks
3 tablespoons irish cream
Coating
2/3 cup unsweetened cocoa
Heat whipping cream over medium heat in 2
quart saucepan. Add salt and Watkins Vanilla. Stir in half buttersweet chocolate and half
milk chocolate. Stir until melted. Stir in egg yolks; cook over low heat, stirring often,
until lightly thickened (10-12 minutes) Remove from heat and stir in remaining chocolate
and irish cream until chocolate is melted. Cover and refrigerate until firm enough to
shape. Sift cocoa into shallow, medium bowl. Drop chocolate mixture by TBSP into chocolate
and roll to coate. Shape into balls & roll in cocoa again. Refrigerate until firm.
