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Chocolate Cream Drops

  • French Cream (see Vanilla French Cream recipe)
  • Chocolate
These are made or molded into cone-shaped forms with the fingers, from the uncooked French Cream, comparable to that which is cooked. After forming into these little balls or cones, lay them on oiled paper until the next day to become hard to the touch, or make them in the morning and leave them until afternoon. Then melt some chocolate in a bowl set in a pan of boiling water. When melted, and the cream is hard enough to handle, take one at a time with a fork and drop into the melted chocolate. Roll it until well covered then slip from the fork onto wax paper. Set aside to become hard to the touch.
Submitted by Tess M Jun 6, 2009
15 min 30 min 45 min

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