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Death by Chocolate
636 Recipes Inspired by Chocolate
SECTION SIX: Fillings, Fondue, Frostings,Fruit and Fudge
FILLINGS
414). Chocolate Bar Filling
1/2 cup Sugar5 tb Cornstarch3 tb Brown sugar1/4 tsp Salt3 cup Milk 3 Egg yolks,beaten1 tsp Vanilla8 oz ChocolatebarCombine all but vanilla and chocolate bar in a saucepan. Stir constantly until mixture boils;boil and stir 1 minute. Remove from heat; add vanilla and chocolate bar, broken into pieces.Stir until chocolate is completly melted. Pour into bowl and press plastic wrap directly onsurface; cool. Yields about 4 cups filling.
415). Chocolate Cream Filling
3 oz Unsweetened Chocolate2 cup Milk 3/4 cup Sugar4 tb Cake Flour1/2 tsp Salt2 Egg yolks; slightly beaten1 tb Butter1 tsp Vanilla
 
Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotaryegg beater until blended. Combine sugar, flour, and salt; add gradually to chocolate mixtureand cook until thickened, stirring' con- stantly; then continue cooking 10 minutes, stirringocca- sionally. Pour small amount of mixture over egg yolks. stirring vigorously; return todouble boiler and cook 2 minutes longer, stirring constantly. Add butter and vanilla. and cool.Makes 2-1/2 cups filling, or enough filling to spread between three 9-inch layers. Use thisfilling in small cup cakes. Use 1/2 recipe for filling 2 1/2 to 3 dozen small cup cakes.
416). Chocolate Filling
2 tb Cornstarch1/2 cup Sugar1/2 cup Water1 tb Butter or margarine2 oz Semisweet chocolate squareCombine cornstarch, sugar, and water in a small saucepan, stirring well; cook over mediumheat, stirring constantly, until thickened. Remove from heat; add butter and chocolate, stirringuntil melted. Let cool. Yield: 1 cup.
417). Chocolate Pie Filling
1 6 oz. pkg chocolate chips1 Egg2 Egg yolks; beaten2 Egg whites1 pt Whipping cream; whipped1 tsp Vanilla1 Baked pie shell; 8 or 9 inchesMelt 1 package chocolate chips with 1 beaten egg. Remove from the heat and add eggs yolks.Beat two egg whites in another bowl and add to the whipped cream and vanilla; fold this intofirst mixture. Fill Pie shell. Chill.Serves 6
418). Coconut Cream Filling
1/3 cup Sugar3 tb Cornstarch1/8 tsp Salt1 1/2 cup Skim milk 2 Egg yolks1/2 cup Shredded coconut1/4 cup Light cream cheese3/4 tsp Vanilla extract1/4 tsp Coconut flavoringCombine sugar, cornstarch and salt in a medium saucepan. Stir in milk and egg yolks. Placeover medium heat and cook for 5 minutes, or until thickened and bubbly, stirring constantly.Remove from heat and stir in coconut, cream cheese, vanilla extract and coconut flavoring.Cool completely.
 
 
419). Cream Cheese Filling
8 oz Cream cheese; softened1/2 cup Sugar1/8 tsp Salt1 Egg6 oz Semisweet chocolate chipsBeat cream cheese, sugar, salt and egg in small bowl on medium speed about 1 minute,scraping bowl constantly, until smooth and creamy. Stir in chocolate chip.
FONDUE
420). Chocolate Cinnamon Fondue
1/4 cup Margarine8 oz Bittersweet chocolate1/4 cup Flour2 cup Light corn syrup1/4 cup Kahlua1/2 tsp CinnamonMelt margarine and chocolate. Whisk in flour until blended; cook 1 minute, stirring. Removefrom heat, blend in cinnamon. Pour into fondue dish; keep warm.Suggested dippers: bananas, strawberries, oranges, lowfat pound cake. Makes 3 cups.
421). Chocolate Dessert Fondue
1 tsp Butter or margarine1 cup Miniature marshmallows1/3 cup Whipping cream6 oz Chocolate candy with almonds2 tb Milk Break candy into pieces. Rub crock wall with butter. Place candy, marshmallows and milk incrock pot. Cover and heat, stirring every 15 minutes, until melted and smooth. Gradually addwhipping cream. Cover and continue heating 30 minutes, Serve with bite-sized pieces of pound cake, marshmallows or fruit.
422). Chocolate Fondue
2/3 cup Dry unsweetened cocoa1/4 tsp Cinnamon1 cup Skim milk 1/2 tsp Vanilla or almond extract1/2 cup Granulated white sugar twin
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