French Creams

by Judith Walker

INGREDIENTS:

1 pkg Baker's Dot Chocolate (semi-sweet)

1 c. confectioner's sugar

1 T. milk

1 egg, well beaten

DIRECTIONS:

Heat chocolate over boiling water til partly melted; remove from heat and stir til melted. Add sugar, milk and egg. Bled. Chill till mxture can be shaped into 1/2 inch balls. Roll balls in cocoa, nuts or chocolate sprinkles. Makes about 5 dozen.