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