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Chocolate Creams



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Chocolate Creams

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

* 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


Ingredients:

-Nancy Speicher DPXX20A
1 pk Semi-sweet chocolate (8 sqs)
1 c Sifted confectioners sugar
1 Egg; well beaten
1 tb Milk
Assorted decorations*

Serves:

60 Servings
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