Chocolate creams
60 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Nancy Speicher DPXX20A | ||
| 1 | pack | Semi-sweet chocolate (8 sqs) |
| 1 | cup | Sifted confectioners sugar |
| 1 | Egg; well beaten | |
| 1 | tablespoon | Milk |
| Assorted decorations* | ||
Directions
* 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