|Chocolate Violet Creams|
Chocolate Violet Creams
Dating in the Victorian era is anything but easy, especially for Athena in Courting Miss Lancaster by Sarah M. Eden. Harry has convinced himself that if he can't have Athena, he can at least make certain that she marries well. Athena adores violets and I just knew this novel would be complemented by a recipe with the edible flower.Violet creams are popular in the UK and feel very Victorian--wouldn't you agree?
3 Tablespoons heavy whipping cream
purple food coloring
2 Tablespoons violet syrup (or rose syrup or 1 drop lavender oil)
11/2 cups powdered sugar
7 oz. chocolate chips, milk or dark
1 teaspoon olive oil
Place the whipping cream, food coloring(to your liking) and violet syrup in a small bowl and mix well. Sprinkle the powdered sugar over the liquid and stir to combine. Lightly dust a work surface with powdered sugar and turn the fondant out, kneading until it forms a firm ball.
Roll 18 teaspoon sized balls and as many tiny little balls if you desire to decorate the tops of the chocolates. Refrigerate the fondant balls for at least 30 minutes.
Melt the chocolate and oil in the microwave for one minute. Stir and continue to cook for 30 seconds at a time until the chocolate is melted. Dip the large fondant balls in the chocolate and using two spoons, place them on some parchment paper to dry. Top each chocolate with a tiny fondant ball. Let set up for at least 3 hours. Store in an airtight container. Makes 18 chocolates.