-Nancy Speicher DPXX20A
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.) From Bakers
Collections of Riches