How to Make Violet Creams

Violet creams are a real blast from the past to a time when violet flavored dainties were the mainstay of every gentlewoman. This delicious recipe will delight anyone who loves the taste (or aroma) of violets.

Note: "Creams" is a term for a chocolate enrobed soft filling sweet.

Ingredients

3 tablespoons of double cream
Purple food colouring
2 tablespoons of violet syrup
225g or 8 oz of icing sugar (confectioners sugar)
200g or 7 oz of dark chocolate, chopped into small pieces
1 teaspoon of peanut oil
20 crystallised violet petals (for decoration)

Steps

1
Add the double cream, a single drop of purple food colouring and the violet syrup to the bowl. Mix together well.
2
Sift the icing sugar into the cream mixture. Combine by stirring through gently; this forms the fondant for the centre of the violet creams.

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3
Dust a work surface with icing sugar. Place the violet fondant onto the work surface and begin to knead it. Knead until a firm ball forms under your hands.
4
Wrap the firmed fondant in kitchen plastic wrap. Place into the refrigerator to chill. Leave for around 30 minutes.
5
Roll the chilled fondant into about 20 balls the size of a teaspoon, using your hands. 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.
6
Place a bain marie (double boiler) on the stovetop. 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.
7
Dip each fondant ball in the melted chocolate and cover completely. Either use a chocolate dipper or hold the fondant with two forks.
8
Place the coated violet cream on the baking tray. Place the crystallised violet in the middle of the chocolate topping.
9
Put into a cool spot to set.
10
Finished.

Community Q&A
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Question

How do I make crystallized violets?

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This is the same term for "candied violets" and you can find full steps for making crystallized violets here: How to Make Candied Violets.
Question

Can I use an alternative to peanut oil?

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Yes, you can substitute a neutral flavored oil such as canola or sunflower oil instead of peanut oil for this recipe. If you like olive oil, choose a mildly flavored one; if it's too strong, it'll be obvious.
Question

How long do these keep for in the fridge? I didn't know whether the sugar might preserve the cream or whether it would go off like normal.

Community Answer

Sugar's a great preservative, but it only goes so far with cream. It does lengthen the amount of time you can keep the product, though. It depends on the exact size of the violet creams you're making, but they should keep about 3 weeks.