Baker's Truffles

3 squares Baker's semi-sweet chocolate
5 tablespoons unsalted butter
1 egg yolk
2/3 cup confectioner's sugar -- sifted
1 teaspoon vanilla
nuts, finely chopped or baker's angel flake 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