Fillings
Chocolate Bar Filling
1/2 c Sugar
5 tb Cornstarch
3 tb Brown sugar
1/4 ts Salt
3 c Milk
3 Egg yolks,beaten
1 ts Vanilla
8 oz Chocolate bar
Combine 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 completely melted. Pour into bowl and press plastic wrap
directly on surface; cool. Yields about 4 cups filling.
Chocolate Cream Filling
3 oz Unsweetened Chocolate
2 c Milk
3/4 c Sugar
4 tb Cake Flour
1/2 ts Salt
2 Egg yolks; slightly beaten
1 tb Butter
1 ts Vanilla
Add chocolate to milk and heat in double boiler. When chocolate is
melted, beat with rotary egg beater until blended. Combine sugar,
flour, and salt; add gradually to chocolate mixture and cook until
thickened, stirring’ con- stantly; then continue cooking 10 minutes,
stirring occa- sionally. Pour small amount of mixture over egg yolks.
stirring vigorously; return to double 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 this
filling in small cup cakes. Use 1/2 recipe for filling 2 1/2 to 3 dozen
small cup cakes.
Chocolate Filling
2 tb Cornstarch
1/2 c Sugar
1/2 c Water
1 tb Butter or margarine
2 oz Semisweet chocolate square
Combine cornstarch, sugar, and water in a small saucepan, stirring
well; cook over medium heat, stirring constantly, until thickened.
Remove from heat; add butter and chocolate, stirring until melted. Let
cool. Yield: 1 cup.
Chocolate Pie Filling
1 6 oz. pkg chocolate chips
1 Egg
2 Egg yolks; beaten
2 Egg whites
1 pt Whipping cream; whipped
1 ts Vanilla
1 Baked pie shell; 8 or 9 inches
Melt 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 into first mixture. Fill Pie
shell. Chill.
Serves 6