Bailey’s Chocolate Truffles

In a double boiler over simmering water, combine chocolate, butter and heavy cream. Heat until chocolate is melted. Stir until you have a smooth mixture. Remove from heat and whisk in vanilla. Pour mixture into a shallow casserole dish (9×13) and cool at room temperature for about 25 minutes.

Stir in the Bailey’s and cover with plastic wrap and refrigerate for about 2 hours. If you refrigerate longer than 2 hours, the mixture will be too hard to work with.

Line a baking sheet with parchment paper. Using a melon baller, scoop out chocolate mixture, roll into 1-inch balls, and place on baking sheet. Roll balls in jimmies until coated on all sides.

Makes approximately 20.