Chocolate Kisses

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

One-half pound of sugar, one ounce of finely-powdered chocolate. Mix the sugar and chocolate together, and then mix it with the whites of four eggs well beaten. Drop on buttered paper, and bake.