6 oz Semisweet chocolate
1/3 c Evaporated milk
1 c Powdered sugar
1/2 c Black walnuts; chopped
1 1/4 c Dried coconut
Recipe by: Jo Anne Merrill Preparation Time: 0:20
Use a food processor for easiest preparation.
1. Line cookie sheets with waxed paper.
2. In the top of a double boiler over simmering water, melt chocolate
pieces.
3. Fit the steel knife blade into the work bowl of a food processor.
Combine melted chocolate, evaporated milk, powdered sugar, walnuts and
coconut in the work bowl. Process until well mixed, 6 to 8 seconds only,
stopping to scrape down sides of bowl with a rubber spatula. Drop by
teaspoonsful onto waxed paper.
Let stand 30 minutes or until set. Store in airtight container.
Yield: about 36 balls.
