Chocolate Cream Filling - Powerful Handmade site

Chocolate Cream Filling

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Chocolate Cream Filling

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This filling can be used for a fluffy chiffon pie (simply spoon it into a prebaked pie shell) as well as the filling for a chiffon cake. It has a very slight bitterness to it, to play nicely against the sweetness of the cake; feel free to increase the amount of sugar to 1 cup if you have a real sweet tooth, or substitute an 8-ounce semi-sweet chocolate bar for the unsweetened chocolate.

At a glance

Prep
Total
Yield
3 cups

Ingredients

  • 1 tablespoon cornstarch
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 cup milk
  • 3 squares unsweetened chocolate, finely chopped
  • 2 teaspoons unflavored gelatin (1 packet)
  • 1/3 cup cold water
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract

  • 1/4 ounce cornstarch
  • 5 1/4 ounces sugar
  • 1/2 teaspoon salt
  • 8 ounces milk
  • 3 ounces unsweetened chocolate, finely chopped
  • 2 teaspoons unflavored gelatin (1 packet)
  • 2 5/8 ounces cold water
  • 8 ounces heavy cream
  • 1 teaspoon vanilla extract

  • 7g cornstarch
  • 149g sugar
  • 1/2 teaspoon salt
  • 227g milk
  • 85g unsweetened chocolate, finely chopped
  • 2 teaspoons unflavored gelatin (1 packet)
  • 74g cold water
  • 227g heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium-sized saucepan, mix together the cornstarch, sugar, salt, milk and chocolate. Bring the mixture to a boil, stirring constantly, and boil for 1 minute. Remove the pan from the heat.
  2. Soften the gelatin in the cold water for 1 minute, then stir it into the hot chocolate mixture.
  3. Pour it into a bowl and let it cool to room temperature. To speed up the cooling process, set the bowl in a larger bowl filled with ice water. Stir with a rubber spatula until it’s room temperature. Be careful not to let the gelatin set up.
  4. When the chocolate mixture is cool, whip the heavy cream with the teaspoon vanilla until soft peaks form. Fold this into the chocolate mixture.
  5. Use immediately to fill a pie or cake; it will be harder to spread once the gelatin sets up. Store in the fridge for up to 4 days.
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