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

Related recipes