Opera Creams


For this Opera Creams recipe, you will need one portion of Boiled Fondant

1 toothpick

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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