Skip to main content
Dessert

Chocolate Creams

Chocolate cream balls made from fondant, cocoa, and flavoring, dipped in melted chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Chocolate Creams

Ingredients

Directions

Prepare the centres

  1. Combine 1/3 ball of fondant with 1/4 teaspoon of flavoring and blend thoroughly.

  2. Form the mixture into balls and place them on oiled paper.

  3. Let the balls stand for 2-3 hours in a cool place.

Coat in chocolate

  1. In a double boiler, melt the remaining fondant with 2 tablespoons of cocoa, stirring constantly, then remove from heat.

  2. Dip each ball into the chocolate mixture, then drop them back onto oiled 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.

Explore the science

What each ingredient does

Fondant
Forms the sweet, firm, smooth body of the centres and the coating.
Cocoa
Gives the coating its chocolate flavour and dark colour.
Flavoring
Adds aroma to the centres.

The step that matters

Melting the coating over a double boiler. Gentle indirect heat, with constant stirring, melts the fondant and cocoa evenly without scorching the base. Overheating can make the coating grainy or stiff, so it will not coat the balls smoothly.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes