Chocolate Creams

Put one pound of fondant on the working board; add a teaspoonful of vanilla sugar, half a teaspoonful of vanilla extract, and work the mass until well mixed; form into tiny balls the size of a marble and put them on oiled paper to harden. Make the covering by putting a quarter of a pound of grated chocolate into a small saucepan, stand this in a pan of boiling water, add half a pound of fondant, a teaspoonful of vanilla extract, and sufficient boiling water to make it the consistency of very thick cream. Put the water in a teaspoonful at a time, keeping the mixture hot and stirring all the while. Drop in the hardened balls with the left hand, dip them out with the candy-dipper in the right hand and put on oiled paper to harden.

A little practice will enable you to shape and drop these chocolate creams neatly and easily.