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Chocolate Cream Drops

Take French cream and mold into cone-shape forms with the fingers; then lay the cones on waxed paper or a marble slab until the next day to harden; or make them in the morning and leave until the afternoon. Melt some chocolate in a basin, and place in another basin of boiling water. When melted and the creams are hard enough to handle, take one at a time on a fork and drop into the melted chocolate, roll it until well covered, then slip from the fork upon waxed paper and put aside to harden.