Marion created this recipe after seeing a similar one on the Great Chefs of Europe TV program.
4 one-ounce squares semi sweet chocolate
2 one-ounce squares unsweetened chocolate
1/2 cup cream
1 tablespoon cognac
2 - 3 tablespoons flour
1 beaten egg
2 - 3 plain bread crumbs
2 - 3 tablespoons pecan meal
Melt and combine chocolate, cream and cognac in double boiler. Put in shallow pan. Chill in fridge. Use small ice cream scoop or melon baller and roll into balls. Finish by hand, freeze.
Dredge in flour then egg, then dredge in mixture of bread crumbs and pecan meal. Deep fry at about 360º. Serve warm with vanilla ice cream.
-Marion Bates