Grease and line a baking tray with baking paper.
Process 90g icing sugar and walnuts in a food processor until form a fine mixture.
Add egg white and process again to make a thick paste.
Dust hands with remaining icing sugar and roll mixture to make small balls.
Cover and refrigerate for 1 hour or until firm.
Melt the chocolate in a heatproof bowl over boiling water.
Carefully dip each ball into chocolate to coat nicely then place on the prepared tray.
Before the chocolate set, place a walnut on each chocolate coated ball.
Keep in the fridge for 1/2 hour or until set.
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