3/4 c. heavy cream
3 tbsp. butter
1 1/2 lbs. milk chocolate chopped in pieces (not chocolate bits)
3/4 c. Bailey's Irish cream
1/2 c. confectioners' sugar
1/4 c. cocoa powder
1/8 tsp. cinnamon

Combine cream and butter in saucepan and bring to light boil, remove from heat. Add chocolate pieces, stir to melt. Stir in Bailey's. Pour into bowl and refrigerate at least 6 hours. Spoon out walnut size pieces of the mixture onto cookie sheet and refrigerate until firm. Before serving, sift together confectioners' sugar, cocoa and cinnamon. Roll each truffle into a ball and roll in cocoa/sugar mixture. Makes 40 or more. Store in refrigerator in airtight container. I suggest using candy papers to keep them from sticking together when set out at room temperature to serve.