Chocolate Creams

23.09.2008 | Author: Cook | Posted in Chocolate
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Chocolate Creams


Servings: 60
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*
    •

* 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





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