Chocolate Cream Filling Recipe
Yummy Chocolate Cream Filling is sure to sweep off your feet!!! I never fail to eat Dessert while dining out and this is the most common dish that I order. The first taste of this delightful Chocolate Cream Filling from the Canadian cuisine is enough to addict you to it for life! With easily procurable ingredients this Chocolate Cream Filling recipe is a must try.
Ingredients
4 squares semisweet chocolate
1/4 cup sugar
1/4 cup milk
1/8 teaspoon salt
2 egg yolks, slightly beaten
1 teaspoon vanilla extract
1 1/2 cups whipped cream
2 eggs whites, stiffly beaten
Directions
Combine chocolate, sugar, milk and salt in top of double boiler.
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.
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.
