Chocolate Creams Recipe

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Chocolate Creams Ingredients

1 package semi-sweet chocolate (8 sqs)
1 cup sifted confectioners sugar
1 egg, well beaten
1 tbsp milk
1 assorted decorations*

A Recipe for
Chocolate Creams

Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

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A. Kerr

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Chocolate Creams Recipe
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Mark Twain

You don't sew with a fork, so I see no reason to eat with knitting needles.
Miss Piggy, on eating Chinese Food

This is a recipe for Chocolate Creams from the recipe cookbook of Recipes-to-go (Dessert)

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Old New York Proverb

Chocolate Creams recipe - a tasty recipe for you to add to your collection!
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“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."
Waverly Root (1903-1982)

Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

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When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking.
Elayne Boolser

Chocolate Creams

Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done.
Jim Rohn

Chocolate Creams Directions

* 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.) From Baker's Collections of Riches

Serves: 60

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Chocolate Creams Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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