Chocolate Cream Drops

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Mix one-half a cup of cream with two of white sugar, boil and stir fully five minutes; set the dish into another of cold water, and stir until it becomes hard; then make into small balls about the size of marbles, and with a fork roll each one separately in the chocolate, which has in the meantime been put in a bowl over the boiling teakettle and melted. Put on brown paper to cool. Flavor with vanilla, if desired. This amount makes about fifty drops.