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.
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