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Cream Chocolate

One cupful of cream, with enough white sugar to thicken it. Boil till thick, and when cold, roll up in little balls and put them on a dish on which has been poured some melted chocolate. Then pour over them with a spoon some melted chocolate. When quite cool, cut apart and trim off the edges, if uneven. This cream should be seasoned with a few drops of vanilla and the dish should be buttered.--Miss N.