3/4 c. hazelnut, walnuts or pecans, ground
6 (1 oz.) squares semi-sweet chocolate
1/3 c. heavy cream
1 1/3 c. confectioners' sugar
1 egg white
2 tbsp. Grand Marnier, Rum or Cointreau
Chocolate sprinkles

Use small, heavy saucepan, combine chocolate and cream, heat over low heat just until chocolate is melted; remove from heat.

In medium bowl combine the nuts, sugar and egg white, stirring with a wooden spoon until combined. Add chocolate mix and liqueur, stirring to combine well. Turn into prepared bread loaf pan (bottom lined with wax paper) and refrigerate until firm.

Remove and shape into round balls (rounded 1/2 teaspoon each); roll in chocolate sprinkles, place on a freezing tray and chill. To store: wrap in freezer wrap and freeze. To serve: fill fluted bonbon cups with frozen chocolates and arrange in gift box. Let thaw.

Makes about 60 pieces.