From: rayna knighton <rayna@ICONZ.CO.NZ>
Date: Thu, 27 Jun 1996 09:59:40 +1200
Melt chocolate. Stir till mixed and melted. Break egg into pot. Stir
with spatula till mixed. Add sugar slowly stirring. When thick, roll
chocolate into small balls large enough to accomodate an almond and a
cherry in the center of each chocolate ball. Roll in crushed nuts, cocoa or
roasted cocunut.
NOTE: If you use a larger egg, you may need to alter the amount of icing
sugar. Play it by ear to see. Also if the chocolate mixture appears to be
thick enough and you still have sugar left - quit.
To keep working quickly - have bowls of cherries, almonds, cocoa and
cocounut ready. AuntiFifi (Mimi in Detroit, with whom I had a lovely phone
chat when we were there) suggested keeping ice water ready to dip hands
into so chocolate didn't melt when working with it.
EAT-L Digest 25 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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