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Baileys® Balls

"A little chunk of heaven or the breakfast of champions at Christmas time!"

Ingredients :

1 cup semisweet chocolate chips
three/4 cup butter
4 cups vanilla wafer crumbs (which includes Nilla®)
1 half of cups confectioners' sugar
1 cup finely chopped pecans
1/3 cup unsweetened cocoa powder
1/4 cup ground almonds
3/4 cup Irish cream liqueur (which includes Baileys®)
half cup bitter cream
1 half kilos dark chocolate, chopped, or as needed

Instructions :

Prep : 1H	Cook : 90M	Ready in : 9H50M

Place chocolate chips and butter in a saucepan over medium-low warmth; stir till melted and easy, approximately 5 minutes. Remove from warmness to chill barely.
Whisk vanilla wafer crumbs, confectioner's sugar, pecans, cocoa powder, and almonds collectively in a massive bowl; stir in Irish cream liqueur, bitter cream, and chocolate combination to shape a soft dough. Cover aggregate with plastic wrap and refrigerate in a single day.
Form combination into balls using a tablespoon-length cookie scoop; vicinity on a baking sheet. Place baking sheet in the freezer till firm, approximately 30 minutes.
Melt dark chocolate in a microwave-secure glass or ceramic bowl in 30-2d intervals, stirring after every melting, for 1 to 3 mins (depending to your microwave). Do no longer overheat or chocolate will scorch. Using a toothpick, dip every ball into melted chocolate to coat; area on waxed paper till chocolate is corporation, about 10 minutes.
Place balls in sweet cups; save in an airtight container in the refrigerator for up to six weeks.

Notes :

If aggregate is simply too moist, add vanilla wafer crumbs some tablespoons at a time; if too dry, add more Irish cream liqueur a tablespoon at a time.
Often I will freeze the undipped balls in an airtight container and just dip as many as I need.
I use fats unfastened bitter cream with achievement.

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