This have been the most requested recipe since Taco Dip, so I'll just put it out there. They are not actually salty, but the name has been coined already. Put 'em in your mouth!
Bailey's Milk Chocolate Truffles (aka Chocolate Salty Balls)
3/4 c. heavy cream
3 T butter
1 1/2 lbs. milk chocolate, chopped
3/4 c. Bailey's Irish Cream
Sugar coating
1/2 c. confectioner's sugar
1/4 c. cocoa powder
1/4 tsp cinnamon
Combine cream and butter in a saucepan. Bring to a light boil; remove from heat. Add chocolate pieces, stir to melt. Stir in Bailey's. Pour into a bowl and refrigerate at least 6 hours.
In a shallow bowl, sift together the sugar, cocoa powder, and cinnamon. Line a cookie sheet with wax paper. Spoon out walnut size pieces, roll into a ball, and roll in sugar mixture. Freeze until firm.
Store in the freezer in an airtight container. (Best if rolled in sugar immediately before serving.)
Variations: Use 1/4 c. Bailey's and 1/2 c. Frangelico for hazelnut flavored balls. Omit the cinnamon or use a 50/50 mixture of sugar and cocoa powder.
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