Chocolate Creams

1 pk Semi-sweet chocolate (8 sqs)
1 c Sifted confectioners sugar
1 Egg; well beaten
1 tb Milk
Assorted decorations*

* Use 1/3 c angel flake coconut, 1/4 c chocolate or colored decors or colored sugar crystals, and 1/3 c finely chopped almonds or pecan halves Melt chocolate in saucepan over very low heat; stirring constantly. Remove from heat. Add sugar, egg and milk; beat until smooth. Chill until firm enough to handle, about 30 min. Shape into 1/2" balls, ovals or logs. Roll in decorations. (Pacan halves may be pressed into confection tops instead of rolling confections in chopped almonds.)

Chocolate Creams printer friendly version located here. (Just the recipe. Nothing else.)
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