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

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