Recipes > Desserts > Candy > Creams > Chocolate Creams

Chocolate Creams


  • fondant
  • 1 ounce of unsweetened chocolate
  • 2 tablespoonfuls of milk
  • 2 tablespoonfuls of sugar
  • 1/4 teaspoonful of butter


Roll fondant flavored with vanilla into small balls; let them stand a few hours to harden. Melt the unsweetened chocolate, add to it the milk, sugar, and butter. Stir till smooth; drop the balls into it and remove with a fork or candy wire. If the chocolate becomes too stiff, add a few drops of syrup and heat it again.


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The Century Cook Book (1901).

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