3 sqs. semi-sweet chocolate
1 egg yolk
2/3 c. sifted confectioners sugar
5 tbsp. unsalted butter
1 tsp. vanilla
Finely chopped nuts or toasted coconut

Melt chocolate in saucepan over very low heat; stirring constantly; cool. Cream butter with egg yolk. Gradually add sugar, blending well. Stir in chocolate and vanilla. Chill until firm enough to handle. Shape into balls, about 1 inch in diameter. Roll in nuts; chill. Store in refrigerator. Makes about 30 candies.