Chocolate Creams Recipe


Ingredients

1 package semi-sweet chocolate (8 sqs)
1 cup sifted confectioners sugar
1 egg, well beaten
1 tbsp milk
1 assorted decorations*


Directions

* Use 1/3 c angel flake coconut, 1/4 c chocolate or colored decors or
colored sugar crystals, and 1/3 c finely chopped almonds or pecan
halves Melt chocolate in saucepan over very low heat; stirring
constantly. Remove from heat. Add sugar, egg and milk; beat until
smooth. Chill until firm enough to handle, about 30 min. Shape into
1/2" balls, ovals or logs. Roll in decorations. (Pacan halves may be
pressed into confection tops instead of rolling confections in
chopped almonds.) From Baker's Collections of Riches


Servings: 60 servings

 

 

Chocolate Creams Recipe brought to you by Recipe Ideas


Categories: Chocolate; Dessert


The History of Recipes

It is possible to track the history of written recipes way back into the distant past, in truth as far into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, generally, these early records were just simple pictorial instructions for preparing food.

Later, there are two interesting recipe books published in the 14th Century - one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, they are not about the curry that is familiar to us all today, but instead recipes for the types of meals prepared by the cooks of the rich and powerful of the time.

By the time we get to the 1900s, recipe books are increasing in popularity as a result of more people being able to read, people having more free time and having more money.

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We hope you enjoy this Chocolate Creams recipe.

 


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