Chocolate Creams Recipe

Easy chocolate creams require two cupfuls of confectioner's sugar, with

a few teaspoonfuls of milk to moisten enough to work like dough, and a

quarter teaspoonful of vanilla. Knead well, and work out into small

balls. Melt one square of unsweetened chocolate by first grating and

then setting in a pan of hot water, and drop in the creams, one at a

time. Roll around quickly with a fork, and lift on to a sheet of

buttered paper. Put in a cool place to harden. Different flavorings can

be used instead of all vanilla, and half an English walnut stuck on the

top of each cream before the chocolate hardens will add to the

attractiveness. Or, instead of dipping all the creams in the chocolate,

they can be cut in half and wrapped around with figs or seeded dates.

They will grow more creamy if allowed to stand a day or two.