Chocolate Cream Drops

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • Fondant
  • 4 (oz.) squares chocolate
  • Cocoa butter or paraffine


Make cone shaped forms of the Fondant, recipes above. Lay them on oiled paper to harden. Melt chocolate over boiling water, add a little cocoa butter or paraffine, take the creams, one at a time, on a fork and dip into the melted but not hot chocolate to cover all sides. Set on buttered or waxed paper to harden.