Instructions: Cream butter; gradually add powdered sugar, beating well. Add egg yolks and chocolate, and beat until smooth. Stir in vanilla and walnuts. Beat egg whites (at room temperature) until stiff peaks form. Fold into chocolate mixture. Sprinkle 1/2 teaspoon graham cracker crumbs into each of 12 foil baking cups placed in muffin pans; spoon in chocolate mixture. Lightly sprinkle remaining crumbs on top. Freeze until firm.

Yield: 12
servings. NOTE : If you are averse to using uncooked eggs, do not make the above
recipe. But be advised that only one egg in 20,000 can cause problems; and that they are usually eggs in food service which have been stored for long periods without refrigeration. Always use fresh eggs that have been stored properly.

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