- Recipes Home
- Interest Groups
Chocolate Cream Filling Recipe
|Semisweet chocolate||4 Ounce|
|Sugar||1⁄4 Cup (4 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Whipped cream||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 2201 Calories from Fat 1452
% Daily Value*
Total Fat 163 g251.2%
Saturated Fat 103.6 g517.9%
Trans Fat 0 g
Cholesterol 873 mg
Sodium 487.9 mg20.3%
Total Carbohydrates 147 g48.8%
Dietary Fiber 6.7 g26.8%
Sugars 135.8 g
Protein 18 g35.3%
Vitamin A 9.8% Vitamin C
Calcium 34.3% Iron 24.7%
*Based on a 2000 Calorie diet
Heat and stir until blended.
Add egg yolks, and cook, stirring, 3 minutes.
Remove from heat, and add vanilla.
Stand in bowl of ice cubes, and stir occasionally until cool and thick.
Fold in stiffly beaten cream and egg whites.
Chill to spread easily.For best results use a bright, shiny baking sheet to reflect heat.
Darkened metal lets cookies brown too quickly.
Grease sheets with shortening to prevent sticking.
Place baking sheet in oven so that 2 inches of oven rack show all around it, for proper circulation of heat.
The oven rack should be placed almost in center of oven.
If 2 racks are used, divide oven into thirds, and stagger baking sheets so they are not directly above one another.
When 2 baking times are listed, always check to see if cookies are done at shortest time given.
Let delicate cookies cool slightly before lifting, and cool them thoroughly on cake rack.
Soft cookies keep best in airtight containers.
Crisp ones need a little air circulation around them and are thus best stored in loosely covered containers.
Unbaked cookie doughs freeze well as do baked cookies if properly packed.