Recipe - Chocolate Creams

Nancy Speicher DPXX20A
1 pack Semisweet chocolate (8 sqs)
1 cup Sifted confectioners sugar
1 Egg; well beaten
1 tablespoon Milk
Assorted decorations*

* Use 1/3 cup angel flake coconut, One fourth cup 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini