Chocolate avalanche
36 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Semisweet chocolate |
| ⅓ | cup | Evaporated milk |
| 1 | cup | Powdered sugar |
| ½ | cup | Black walnuts -- * chopped |
| (see note) | ||
| 1¼ | cup | Dried coconut |
Directions
* Use a food processor for easiest preparation.
1. Line cookie sheets with waxed paper. 2. In the top of a double boiler over simmering water, melt chocolate pieces. 3. Fit the steel knife blade into the work bowl of a food processor. Combine melted chocolate, evaporated milk, powdered sugar, walnuts and coconut in the work bowl. Process until well mixed, 6 to 8 seconds only, stopping to scrape down sides of bowl with a rubber spatula. Drop by teaspoonfuls onto waxed paper. Let stand 30 minutes or until set.
Store in airtight container.
Yield: about 36 balls.
Recipe By : Jo Anne Merrill