| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Choco4 | 8 | servings | |
INGREDIENTS
| GARNETT PJXG05A | ||
| 12 | oz | Chocolate chips |
| 1 | ts | Vanilla |
| 3/4 | c | Condensed milk |
| 1 | c | Walnuts; or pecans – finely |
INSTRUCTIONS
In top of double boiler, melt choc. over hot water. Stir in condensed milk and vanilla. Spoon into small shallow dish; refrigerate 10-15 minutes or until firm enough to shape. Place nuts in pie pan. With a teaspoon, scoop chilled choc. mixture. With another teaspoon, push mixture from spoon into nuts. Quickly roll in nuts, shaping into a rough ball. Place in small bonbon paper cups. Repeat with remaining choc. mixture and nuts. Quickly arrange on tray. Refrigerate. To make ahead: When truffles are frozen in single layer, place in freezer bags. Freeze up to 1 month. Thaw in refrigerator. Remove 15 minutes before serving. JUDY GARNETT/NC Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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