Makes about 60 candies

Ingredients:

• 12 ounces semisweet chocolate
• 1/2 cup Irish cream liqueur
• 1/2 cup heavy cream
• 3 egg yolks
• 1 tablespoon unsalted butter
• 1 pound very good chocolate, melted (optional)
• Sprinkles (optional)

Instructions:

Melt chocolate, Irish cream and heavy cream together over very low heat. Whisk in yolks one at a time; mixture will thicken. Whisk in butter. Refrigerate overnight, or until firm. With spoon make small balls. Roll in powdered sugar, cocoa, chopped nuts, sprinkles or dip in melted chocolate. Refrigerate in airtight container.