Cream Chocolate Filling
Ingredients
Directions
Combine 1 cup sweet cream, 1 cup sugar, 2 squares grated chocolate, and 1 tablespoon flour.
Cook as custard, letting the water boil for twenty minutes.
Beat until light.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Grated chocolate
- Provides the chocolate flavour and rich colour of the filling.
- Flour (in the method)
- Thickens the mixture as it cooks, giving the filling body.
- Sweet cream (in the method)
- Adds moisture and richness, helping the filling set smooth.
- Sugar (in the method)
- Sweetens the filling and balances the bitterness of the chocolate.
The step that matters
Cooking as custard. Flour and egg-free custard mixtures thicken as starch swells in hot liquid. Cooking gently over boiling water and stirring prevents scorching and lumps, giving a smooth, thick filling.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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