Chocolate Avalanche - cooking recipe

Ingredients

6 oz. semi-sweet chocolate
1/3 c. evaporated milk
1 lb. powdered sugar
1/2 c. black walnuts, chopped
1 1/4 c. dried coconut

Preparation

Use a food processor for easiest preparation.
Line cookie sheets with waxed paper.
In the top of a double boiler over simmering water, melt chocolate pieces.
Fit the steel knife blade into the work bowl of a food processor.
Combine melted chocolate, evaporated milk, powdered sugar, walnuts and coconut in the work bowl.
Process until well mixed, 6 to 8 seconds only, stopping to scrape down sides of bowl with a rubber spatula.
Drop by teaspoonfuls onto waxed paper.
Let stand 30 minutes or until set. Store in airtight container.
Yields about 36 balls.