Chocolate Drops with Nonpareils
Ingredients
Directions
Prepare warm chocolate until smooth.
Roll chocolate into small marble-sized balls.
Place balls on square sheets of paper, one inch apart.
Lift the sheet up and down to flatten the drops.
Cover with white nonpareils, shaking off excess.
Allow drops to cool before removing from paper.
Recipe from a historical cookbook (Internet Archive).
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.
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