For this Opera Creams recipe, you will need one portion of
300gms of dipping chocolate (white, milk or dark)
1 Tablespoon Cream
Sieved icing sugar
Make the fondant as described in the basic recipe.
After kneading, hollow it out slightly, add a few drops of Maraschino and the cream, with enough sugar to give the right consistency for shaping.
Roll out a square 1 inch thick, using a little icing sugar to prevent sticking.
Leave until cold, then cut it into small rectangles. Different colours and flavours may be added as desired.
Insert a toothpick in one end and dip in melted chocolate. Lay on greaseproof paper until set.
**Note - Melt chocolate by breaking it up into a glass bowl, and placing the bowl over a saucepan of boiling hot water. Stir rapidly with a spoon to melt. Once melted, remove from saucepan to prevent burning the chocolate - and work quickly before the chocolate sets again. Re-melted chocolate can sometimes cause the chocolate to separate and take on a rather strange texture.
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