Chocolate Almond Balls

Ingredients:

1 8-ounce chocolate bar with almonds

1 8-ounce tub frozen whipped topping, thawed to room temperature

30 vanilla wafers, crushed

Melt chocolate bar in tip of a double boiler (do not melt with direct heat). If you dont have a double boiler, place a Pyrex bowl in a saucepan of boiling water and melt the chocolate into the bowl. Cool slightly (dont let it become cold). Sir in thawed whipped topping. Using heaping teaspoonfuls of candy shape into balls and roll in vanilla wafer crumbs. Keep in freezer for two hours before serving. Store in freezer in an airtight container. Makes about 4 dozen.

Note: many manufactures are making 5 Ω ounce chocolate bars make sure you have 8 ounces. You can use chocolate bars without almonds if desired. For variety, roll balls in candy sprinkles, coconut or finely chopped nuts.

Brenda Hopkin, Head Baker, The Lion House Pantry

This week's recipe is courtesy of Temple Square Hospitality Corporation and the Deseret News Marketing Department.

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