Chocolate Truffle Filling
Prep: 5 min; Cook: 5 min; Chill: 40 min
Makes 12 servings, about 1 2/3 cups
1 package (12 ounces) semisweet chocolate
chips (2 cups)
1/4 cup stick margarine or butter
1/2 cup whipping (heavy) cream or hazelnut-
flavored nondairy liquid creamer
1. Heat chocolate chips and margarine in heavy
2-quart saucepan over low heat, stirring constantly,
until chocolate is melted; remover from heat
2. Stir in whipping cream. Refrigerate 30 to 40 min-
utes, stirring frequently, just until thick enough to
mound and hold its shape when dropped from a
spoon. If filling becomes too thick, microwave on
High (100%) 10 to 15 seconds to soften.) Fills and
frosts one 8 - or 9-inch cake layer, split
*It's not recommended that you use vegetable oil spreads
1 Serving: Calories 205 (Calories from Fat 135); Fat 15g
(Saturated 8g); Cholesterol 10mg; Sodium 50mg;
Carbohydrate 18g (Dietary Fiber 2g); Protein 1g
Happy Eating Everyone!!!!!!!!!!
"I love them that love me;
and those that seek me early shall find me"
Proverbs 8:17.
~Sugar
----- Original Message -----
From: "Donald" <[email protected]>
To: "cooking dark" <[email protected]>
Sent: Friday, October 28, 2011 5:43 PM
Subject: [CnD] chocolate cream recipe wanted
Hello gang, I have moulded chocolate tart shells. I want to fill them
with
something made with unwhipped cream and melted chocolate - 35%.
Does anyone have a recipe for this type of filling.
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