12 oz package semi-sweet chocolate bits
1 cup icing sugar
Melt chocolate. Stir till mixed and melted. Break egg into pot. Stir with
spatula till mixed. Add sugar slowly stirring. When thick, roll chocolate
into small balls large enough to accomodate an almond and a cherry in the
center of each chocolate ball. Roll in crushed nuts, cocoa or roasted cocunut.
NOTE: If you use a larger egg, you may need to alter the amount of icing
sugar. Play it by ear to see. Also if the chocolate mixture appears to be
thick enough and you still have sugar left - quit.
To keep working quickly - have bowls of cherries, almonds, cocoa and coconut
ready. You can keep a bowl of ice water ready to dip hands into so
chocolate didn't melt when working with it