Chocolate Creams
Ingredients
Directions
Shape the fondant into small cones.
Melt the chocolate in a small bowl set over hot water until liquid.
Beat the melted chocolate with a teaspoon until glossy.
Cover the fondant cones smoothly with the chocolate using your fingers.
Place the coated cones on wax paper to dry.
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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