Chocolate Bombs

 

	1 cup milk
	1/2 cup sifted all-purpose flour
	1/2 cup packed brown sugar
	1 egg yolk
	1 tbsp. butter or margarine
	8 oz. semi-sweet chocolate, melted
	chopped nuts Combine milk, flour, brown sugar, egg yolk & butter in top of double boiler. Cook, stirring constantly, until thick enough to hold shape, 12 to 15 minutes. Stir in chocolate. Refrigerate until completely cooled, about 1 hour. Place nuts on plate. Roll chocolate mixture into 1 inch balls. Roll each ball into chopped nuts. Chill until firm, at least 1 to 2 hours. Store refrigerated

From The Kitchen Of:  Nell Waters ~ 43rd St.  Church of Christ , Austin, TX