-JUDY GARNETT PJXGO5A
12 oz Chocolate chips
2/3 c Unsalted butter
4 Egg yolks
1/3 c Kahlua
Ground almonds
Cocoa
Melt choc. over simmering water. When melted, remove from heat and cool to
room temperature. Add egg yolks, one at a time, stirring constantly until
thoroughly blended. Mix in kahlua and return to double boiler for 2-3
minutes, stirring constantly.
Pour mixture into bowl of elec. mixer and beat in butter, a Tablespoon at
a time. Continue beating until mixture is light and airy. Cover with
plastic wrap and refrigerate 4 to 5 hours or overnight. Make into 3/4 inch
balls. Roll in cocoa or nuts. Refrigerate until used. Can be frozen.
