These rich and fudgy candies were a $5 winner on Feb. 7, 1944, for Mrs. Coumbe of Chicago. Make them the day ahead and refrigerate them until you’re ready to serve.
CHOCOLATE BOMBS
Preparation time: 30 minutes
Chilling time: 2 hours
Yield: 2 dozen
1 cup milk
1/2 cup each: sifted all-purpose flour, packed brown sugar
1 egg yolk
2 teaspoons butter or margarine
8 ounces semi-sweet chocolate, melted Chopped nuts
1. Combine milk, flour, brown sugar, egg yolk and 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.
2. Place nuts on plate. Roll chocolate mixture into 1-inch balls. Roll each ball into chopped nuts. Chill until firm, at least 1 hour. Store refrigerated.
Nutrition information per candy:
Calories ……. 80 Fat …………. 4 g Cholesterol .. 10 mg
Sodium …… 10 mg Carbohydrates .. 13 g Protein …….. 1 g
