| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dessert | 12 | Servings | |
INGREDIENTS
| 1 | Egg | |
| 1 | pk | (12-oz) semi-sweet chocolate bits |
| 1 | c | Icing sugar |
| Roasted almonds | ||
| Marachino cherries | ||
| Crushed almonds | ||
| Cocoa | ||
| Toasted coconut |
INSTRUCTIONS
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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