Chocolate creams

Yield: 60 servings

Measure Ingredient
\N \N -Nancy Speicher DPXX20A
1 pack Semi-sweet chocolate (8 sqs)
1 cup Sifted confectioners sugar
1 \N Egg; well beaten
1 tablespoon Milk
\N \N Assorted decorations*

* Use ⅓ c angel flake coconut, ¼ c chocolate or colored decors or colored sugar crystals, and ⅓ c finely chopped almonds or pecan halves Melt chocolate in saucepan over very low heat; stirring constantly. Remove from heat. Add sugar, egg and milk; beat until smooth. Chill until firm enough to handle, about 30 min. Shape into ½" balls, ovals or logs. Roll in decorations. (Pacan halves may be pressed into confection tops instead of rolling confections in chopped almonds.) From Baker's Collections of Riches

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