Name: Chocolate Cream Drops
Cuisine: American
Ingredients: 1 basin set in another basin of boiling water; 1 at a time on a fork and drop into the melted chocolate

Original Recipe

These are made or molded into cone-shape forms with the fingers, from the uncooked "French Cream," similar to that which is cooked. After forming into these little balls or cones, lay them on oiled paper until the next day, to harden, or make them in the morning and leave them until afternoon. Then melt some chocolate (the best confectioners') in a basin set in another basin of boiling water; when melted, and the creams are hard enough to handle, take one at a time on a fork and drop into the melted chocolate, roll it until well covered, then slip from the fork upon oiled or waxed paper, and set them aside to harden.

1 basin set in another basin of boiling water
1 at a time on a fork and drop into the melted chocolate

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1

These are made or molded into cone-shape forms with the fingers, from the uncooked "French Cream," similar to that which is cooked.
2

After forming into these little balls or cones, lay them on oiled paper until the next day, to harden, or make them in the morning and leave them until afternoon.
3

Then melt some chocolate (the best confectioners') in a basin set in another basin of boiling water; when melted, and the creams are hard enough to handle, take one at a time on a fork and drop into the melted chocolate, roll it until well covered, then slip from the fork upon oiled or waxed paper, and set them aside to harden.

Original Recipe

Ingredients

Instructions