Recipe - Chocolate Avalanche

6 ounce Semisweet chocolate
1/3 cup Evaporated milk
1 cup Powdered sugar
One half cup Black walnuts * chopped
(see note)
1 One fourth cup Dried coconut

* 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip