Watkins Irish Cream Truffles

1 cup whipping cream    
1 teaspoon Watkins Vanilla  
1  pinch salt    
1 lb bittersweet chocolate, broken into 1 inch pieces    
4 ounces milk chocolate, broken into 1 inch pieces    
4 beaten egg yolks    
3  tablespoons Irish Cream 
Coating  
2/3 cup unsweetened cocoa    

Heat whipping cream over medium heat in 2 quart saucepan. Add salt and Watkins Vanilla. Stir in half buttersweet chocolate and half milk chocolate. Stir until melted. Stir in egg yolks; cook over low heat, stirring often, until lightly thickened (10-12 minutes) Remove from heat and stir in remaining chocolate and Irish cream until chocolate is melted. Cover and refrigerate until firm enough to shape. Sift cocoa into shallow, medium bowl. Drop chocolate mixture by TBSP into chocolate and roll to coat. Shape into balls & roll in cocoa again. Refrigerate until firm.

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