Chocolate Creams
- Flour
- Fondant
- 1 cake Chocolat-Menier
- Paraffine
- Butter
- 1/4 tsp vanilla
Dust the molding board with as little flour as possible. Roll a piece of fondant into a cylindrical shape. Cut it into regular shaped pieces. Roll between the palms of the hands until round and lay on paraffin paper. Let it harden until the next day. Melt the chocolate in a rather deep vessel that has been set in a pan of hot water. Add a piece of paraffine half as large as a walnut, the same amount of butter and vanilla extract. Roll the cream in this by using a fork. Place again on paraffine paper.
Submitted by Sep 13, 2009
15 min 30 min 45 min
15 min 30 min 45 min