Chocolate Creams
Yield
60 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
semi-sweet chocolate
null |
*
|
| 1 | cup |
powdered sugar
sifted |
|
| 1 | each |
eggs
well beaten |
|
| 1 | tablespoon |
milk
|
|
| 1 | x |
decorations
* |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
semi-sweet chocolate
null |
*
|
| 237 | ml |
powdered sugar
sifted |
|
| 1 | each |
eggs
well beaten |
|
| 15 | ml |
milk
|
|
| 1 | x |
decorations
* |
* |
Directions
- Use ⅓ cup angel flake coconut, ¼ cup chocolate or colored decors or colored sugar crystals, and ⅓ cup 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 ½ inch balls, ovals or logs.
Roll in decorations.
(Pacan halves may be pressed into confection tops instead of rolling confections in chopped almonds.)
