Chocolate Bombs

• 1 cup milk
• 1/2 cup sifted all purpose flour
• 1/2 cup packed brown sugar
• 1 egg yolk
• 2 teaspoons butter or margarine
• 8 ounces semi sweet chocolate; melted
• chopped nuts

Method

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. 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 in refrigerate.

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