Chocolate Cream Drops
Ingredients
Directions
Make the centers
Warm the chocolate over hot water.
Mix the fondant into the melted chocolate until well combined.
Shape the fondant into desired drop sizes and place them on wax paper to dry.
Dip and dry
Once dry, dip each cream into the chocolate mixture, removing excess chocolate.
Place the dipped creams back on wax paper to dry.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Fondant
- Forms the sweet, soft creamy center of each drop.
- Chocolate
- Forms the outer coating that sets firm around the fondant centers.
The step that matters
Removing excess chocolate when dipping. Excess chocolate left on the drop thickens the coating and can pool or form feet as it sets, so letting the extra drip off gives a thin, even shell.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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