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CHOCOLATE CREAM

(Belgian) - (The Belgian Cook-book)







Prunes are very good done this way. Take a pound of prunes, soak them
twenty-four hours in water. Put them on the fire in a cupful of water and
half a bottle of light red wine, quarter of a pound of sugar and, if you
like it, a pinch of cinnamon or mixed spice. Let it all stew till the
liquor is much reduced and the prunes are well flavored. Let them get
cold, and serve them in a glass dish with whipped cream.

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A DELICIOUS "CHOCOLATE CREAM" CANDY

Place in an agate stew-pan 2 cups of granulated sugar, 1 cup of sweet
milk, butter size of an egg. Cook all together until it forms a soft
ball when a small quantity is dropped into cold water. Then beat until
creamy. Add a half a cup of any kind of chopped nut meats. Spread on
an agate pie-tin and stand aside to cool.
For the top layer take 1 cup of sugar, 1/2 cup milk and butter size of
an egg, 2 small squares of a cake of Baker's unsweetened chocolate.
Cook together until it forms a soft ball in water. Beat until creamy.
Add half a teaspoonful of vanilla, spread over top of first layer of
candy and stand away until it hardens and is quite cold.

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CHOCOLATE CREAMS. MRS. EDWARD E. POWERS.

Two pounds XXXX confectioners' sugar, one-fourth pound grated
cocoanut, one tablespoonful vanilla, a pinch of salt, whites of three
eggs (beaten very stiff); mix all together, and roll into small balls;
let stand one-half hour; then dip into the chocolate, prepared thus:
One-half cake Bakers chocolate (grated fine), two tablespoonfuls
butter. Warm the butter; mix in the chocolate. When cool, dip the
creams in, and set on a buttered plate to harden.

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CHOCOLATE CREAM

Equal quantities of butter and flour, well mixed in a little beer; add
also a pinch of salt. Make this paste the day before you require it; it
is good for little patties and tarts.
[_Mdlle. Le Kent_.]

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CHOCOLATE CREAM

For one and one-half pints of milk half a breakfast-cupful of rice. Let
it boil with sugar and vanilla; strain the whole. Add one-half pint of
cream, well beaten, five leaves of gelatine (melted). Mix the whole and
pour in a mold which has been wet. When turned out of the mold, put
apricots or other fruit on the top. Pour the juice over all.
[_Mlle. Breakers_.]

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Chocolate Creams

MRS. EDWARD C. POWERS.



Two pounds confectioner's sugar, one fourth pound grated cocoa-nut, one

tablespoonful vanilla, a pinch of salt, whites of three eggs (beaten

very stiff); mix all together, and roll into small balls; let stand

one-half hour; then dip into the chocolate prepared thus: One half cake

Baker's chocolate (grated fine), two tablespoonfuls butter. Warm the

butter; mix in the chocolate. When cool dip the creams in, and set on a

buttered plate to harden.

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29 Chocolate Cream

Beat well the yolks of four eggs, put them into a dish with 3 ozs. of

grated chocolate, 1/4 of a lb. of sugar, and 1 pt. of milk; stir these

well and pour them into a pitcher set in a saucepan of boiling water;

stir one way carefully but do not let boil or it will curdle. Strain the

cream through a sieve into a dish and add 1-1/2 ozs. of gelatine and 1/2

a pt. of well whipped cream. Pour into a mould and set on ice until

ready to use.

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Almond Creams Walnut Creams Chocolate Creams

To the white of 1 egg add an equal quantity of cold water, stir in 1

pound confectioner's sugar, flavor with vanilla, and stir with the hand

until fine, then mold into small balls, and drop into melted chocolate.

For walnut creams, make cream as above, and mold into larger balls,

placing 1/2 an English walnut on either side. Also, for almond creams,

the same cream as above, and cover the blanched almonds with it, forming

them into balls and rolling them in granulated sugar.

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Chocolate Creams

1 cup water to 3 of white sugar, boil till it thickens when dropped in

cold water, put Baker's unsweetened chocolate in a bowl without water,

and place it in a pan of water upon the stove. When the sugar is ready

for removal, turn it upon a marble slab, stir till it becomes thick,

then knead till stiff enough to form into balls. Place on a plate till

cold. Drop the balls in the chocolate, and remove with a fork to a sheet

of buttered paper.

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Chocolate Cream

Soak a third of a box of gelatine in a very little cold water. Put a cup

and a half of milk in a saucepan with four ounces of sweet, fine

chocolate grated, let it boil until dissolved and add a slightly heaping

tablespoonful of sugar. Take two-thirds of the soaked gelatine and put

into the chocolate when melted, cool the mixture and turn into a mould,

roll the mould from side to side in the hands until it is thoroughly

coated with the mixture about a finger thick. When cold, even off the

surface with a knife. Whip about half a pint of nice, rich cream,

sweeten with powdered sugar and flavor with vanilla. Melt the other

third of the soaked gelatine in a little boiling water and stir quickly

into the cream and fill the chocolate with it. Set on the ice. Serve

very cold.

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Chocolate Cream Peppermints

Mix together two cups of granulated sugar and half a cup of cream, boil

until it holds well together in cold water, or can be rolled between

the fingers, flavor with oil of peppermint, remove from the fire and

stir until the cream is stiff enough to mould into balls. Use powdered

sugar on the hands while moulding. Melt an ounce of chocolate and dip

the balls, which should be as large as hazel nuts, in this, using a long

pin for the purpose, and lay them on paraffine paper. Any flavoring may

be used instead of peppermint.









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