-JUDY GARNETT PJXG05A
12 oz Chocolat chips
1 ts Vanilla
3/4 c Condensed milk
1 c Walnuts; or pecans - finely
-chopped
In top of double boiler, melt choc. over hot water. Stir in condensed milk
and vanilla. Spoon into small shallow dish; refrigerate 10-15 minutes or
until firm enough to shape. Place nuts in pie pan. With a teaspoon, scoop
chilled choc. mixture. With another teaspoon, push mixture from spoon
into nuts. Quickly roll in nuts, shaping into a rough ball. Place in small
bonbon paper cups. Repeat with remaining choc. mixture and nuts. Quickly
arrange on tray.
Refrigerate. To make ahead: When truffles are frozen in single layer,
place in freezer bags. Freeze up to 1 month. Thaw in refrigerator. Remove
15 minutes before serving. JUDY GARNETT/NC
