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Dessert

Chocolate Creams

Chocolate-covered confectioner's candy made by dipping and rolling in melted chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Chocolate Creams

Ingredients

Directions

Prepare

  1. Let the confectioner's candy stand several hours to harden.

  2. Melt the sweetened chocolate by placing the dish in hot water.

Coat and set

  1. Using a fork, take out one cream at a time and drop it into the melted chocolate.

  2. Roll the cream until well covered, then slip it from the fork onto waxed paper.

  3. Set aside to harden.

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.

Explore the science

What each ingredient does

Confectioner's candy
Forms the sweet, firm centre that the chocolate coating wraps around.
Sweetened chocolate
Forms a sweet coating that sets firm as it cools and hardens.

“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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