Violet Creams


Well it’s a good job I spotted my title mistake before posting as I don’t think anyone wants a recipe for violent creams!!!

I bet most people remember eating violet or rose creams growing up.  I remember going to the local shop in town and the first thing I headed for was the violet creams.  I had been meaning to attempt my own for years and never really got around to it but at Christmas my sister happened to mention them and how she loved them so I thought right, I’ll attempt some as one of her presents.    They went down very well and were actually very easy to make.    Here is the simple recipe.  Let me know how you get on! Would love to see some pictures

3tbsp double cream
Purple food colouring (optional, I don’t use it)
2tbsp violet essence (some recipes use violet syrup but I find it to sweet) I used this product Violet Flavouring
275g icing sugar
200g dark chocolate, broken into pieces
20 crystallised violet petals, to decorate (optional)

Add the cream, violet essence one drop at a time as very strong so taste as you go and sieve the icing sugar in and mix well.   Turn out the mixture onto a worktop that’s been dusted with icing sugar and knead the mixture till you have a solid fondant texture.   Place in the fridge for around 30 mins till chilled well and firm.

Using your hands make 20 balls of fondant flattening slightly as you go so the right size for your violet creams.   Do not roll the mixture to much or touch for long as the heat from your hands will cause it to start to melt.  Add each cream to a plate leaving a space in between so they don’t stick.

Heat a couple of inches of water in a pan then add a heatproof bowl over it so it’s not touching the water but hovering above it.  Add the chocolate to the heat proof bowl and keep stirring until the chocolate is smooth.   Remove from the heat and leave to cool for 10 mins.

While waiting line a baking tray with parchment/greaseproof paper.   Take a fondant ball one at a time and put into the melted chocolate turning with 2 forks till covered then take out and add to the baking parchment.  Keep doing till all covered. Top each chocolate with a violet petal and leave till set. Then remove from paper with a flat knife and eat!   I couldn’t find any petals anywhere so did just the plain violet creams.   They last in the fridge a good week after making



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