Quick French Cream
|Semi-sweet chocolate||8 Ounce|
|Powdered sugar||1 Cup (16 tbs), sifted|
|Egg||1 , well beaten|
|Chocolate||1 Cup (16 tbs)|
In top of a double boiler over hot but not boiling water, melt chocolate, stirring until smooth.
Remove from water.
Quickly stir in powdered sugar, milk and egg.
Refrigerate until firm enough to shape.
Form into 1 -inch balls.
Roll in chocolate sprinkles.