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Chocolate CreamsRecipe : Chocolate Creams
Procedure :
-Nancy Speicher DPXX20A 1 pk Semi-sweet chocolate (8 sqs) 1 c Sifted confectioners sugar 1 Egg; well beaten 1 tb Milk Assorted decorations* * Use 1/3 c angel flake coconut, 1/4 c chocolate or colored decors or colored sugar crystals, and 1/3 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 1/2" 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 |
