| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Candy | 24 | Servings | |
INGREDIENTS
| 8 | oz | Semi-sweet chocolate |
| 1/3 | c | Milk |
| 1/3 | c | Unsalted butter |
| 2 | Egg yolks; slightly beaten | |
| 1/4 | ts | Vanilla extract |
| Unsweetened cocoa |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (collection) Date: Tue, 27 Jul 93 13:15:48 +0200 From: mjkelly+@CS.CMU.EDU (Mary Jane Kelly) In saucepan, melt chocolate with milk and butter over low heat, stirring until smooth. Remove from heat. Stir 1/4 cup hot mixture into egg yolks, the whisk yolks into chocolate mixture in saucepan. Add vanilla; beat well. Pour into small bowl; cover and refrigerate until firm. (You can store in refrigerator for up to 2 days at this point.) Form teaspoonfuls into balls; roll in cocoa and shake off excess. Makes 1 pound (about 2 dozen). About 75 calories each. For gift-giving: use a glass jar with lid or candy dish covered with plastic wrap. Store covered in refrigerator for 3 weeks and in freezer for up to 2 months. REC.FOOD.RECIPES ARCHIVES /CANDY From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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