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Chocolate Creams

Take a piece of fondant (see FONDANT), and work into it whatever flavouring essence is preferred; work it on a baking-board well dusted with icing sugar, and roll it into tiny balls or fancy shapes. Scrape two or three cakes of chocolate into a basin, drop in a tiny piece of butter; add about a dessert-spoonful of fondant, place in a saucepan of boiling water until dissolved. Drop the balls into the dissolved chocolate, which must not be more than lukewarm; or the balls will melt. Coat thoroughly, take them out with a piece of bent wire, place on buttered paper to dry, and put away in a cool dry place. Probable cost, 1s. 6d.