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.
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