Recipe: Creamy Chocolate Nut Slices and Chocolate Nut Roll

Dear Jane,
I found this recipe in my Woman's Home Companion cookbook from the 40's. It's from the candy/fudge section...maybe it will help.

CREAMY CHOCOLATE NUT SLICES

8 oz semisweet chocolate
3/4 cup confectioners' sugar, sifted
2 Tbsp. milk or cream
1 egg, well beaten (pastuerized egg product)
1 cup nut meats, broken up

Melt chocolate in a double boiler. Remove and add remainging ingredients. Shape into 3/4-inch diameter rolls on waxed paper. Let stand to harden, then cut into 1/2-inch slices. Makes about 5 dozen.

Also, from a Farm Journal candy cookbook...

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CHOCOLATE NUT ROLL

1 square unsweetened chocolate
1 egg white*
1/8 tsp. salt
1 1/2 to 2 cups confectioners sugar
1 Tbsp. soft butter
1/2 tsp. vanilla or rum extract
1/2 cup finely chopped pecans or walnuts
1/2 cup coarsely chopped pecans or walnuts

Melt chocolate in a double boiler. Cool slightly.

In another bowl, beat egg white with salt until stiff but not dry. Gradually add 1 cup confectioners sugar together with butter and vanilla. When well mixed, add to cooled chocolate and blend.

Add remaining sugar, 1/4 cup at a time, enough to make a stiff dough. Mix in thoroughly. Work through finely chopped nuts.

Form dough into a ball; sprinkle with confectioners sugar to prevent sticking to hands. Divide in half; form each into a 6-inch roll. Roll each over coarsely chopped nuts, distributing nuts to cover entire roll, until it is 1-inch in diameter and 9-inches long. Roll up in waxed paper and place in rerigerator or freezer.

Cut into 1/2 to 3/4-inch slices to serve.

Makes 24-36 pieces

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*Cooking Egg Whites for Use in Recipes
Cooking egg whites before use in all recipes is recommended for full safety. The following method can be used with any number of whites and works for chilled desserts as well as Seven-Minute Frosting, Royal Icing and other frosting recipes calling for raw egg whites.

In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar from the recipe (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160 F. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe. - Source: American Egg Board