How to Make Violet Creams

Step-by-Step Guide

1. 1

   Step 1: Add the double cream

   Mix together well.
2. 2

   Step 2: a single drop of purple food colouring and the violet syrup to the bowl.

   Combine by stirring through gently; this forms the fondant for the centre of the violet creams. , Place the violet fondant onto the work surface and begin to knead it.
   
   Knead until a firm ball forms under your hands. , Place into the refrigerator to chill.
   
   Leave for around 30 minutes. , As each ball is formed, flatten it slightly and set aside on a plate.
   
   As it is chilling, line the baking tray with the baking paper or parchment. , Heat about 5cm/2" of water in the lower level of the bain marie.
   
   Add the dark chocolate and peanut oil in the bowl.
   
   Warm the mixture until the chocolate melts.
   
   Allow it to cool for 10 minutes. , Either use a chocolate dipper or hold the fondant with two forks. , Place the crystallised violet in the middle of the chocolate topping. ,,
3. 3

   Step 3: Sift the icing sugar into the cream mixture.

4. 4

   Step 4: Dust a work surface with icing sugar.

5. 5

   Step 5: Wrap the firmed fondant in kitchen plastic wrap.

6. 6

   Step 6: Roll the chilled fondant into about 20 balls the size of a teaspoon

7. 7

   Step 7: using your hands.

8. 8

   Step 8: Place a bain marie (double boiler) on the stovetop.

9. 9

   Step 9: Dip each fondant ball in the melted chocolate and cover completely.

10. 10

    Step 10: Place the coated violet cream on the baking tray.

11. 11

    Step 11: Put into a cool spot to set.

12. 12

    Step 12: Finished.

Detailed Guide

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