| 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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