Name: Chocolate Creams
Cuisine: American
Ingredients: 1 at a time; 1 fork; 1 teaspoon and when well covered

Original Recipe

Use "French Cream," and form it into small cone-shaped balls with the fingers. Lay them upon paper to harden until all are formed. Melt one cake of Baker's chocolate in an earthen dish or small basin; by setting it in the oven it will soon melt; do not let it cook, but it must be kept hot. Take the balls of cream, one at a time, on the tines of a fork, pour the melted chocolate over them with a teaspoon and when well covered, slip them from the fork upon oiled paper.

1 at a time
1 fork
1 teaspoon and when well covered

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1

Use "French Cream," and form it into small cone-shaped balls with the fingers.
2

Lay them upon paper to harden until all are formed.
3

Melt one cake of Baker's chocolate in an earthen dish or small basin; by setting it in the oven it will soon melt; do not let it cook, but it _must_ be kept _hot_.
4

Take the balls of cream, one at a time, on the tines of a fork, pour the melted chocolate over them with a teaspoon and when well covered, slip them from the fork upon oiled paper.

Original Recipe

Ingredients

Instructions