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Cream Filling

Mexican.Chef's picture
  Mexican chocolate 3 Ounce, chopped (85 Gram)
  Whipping cream 250 Milliliter (1 Cup)
  Coffee flavored liqueur/Coffee 2 Teaspoon
  Vanilla 1 Teaspoon

1. Combine chocolate and 2 tablespoons (30 mL) cream in top of double boiler; heat over simmering water, stirring occasionally, until smooth. Stir in liqueur; remove from water. Let stand at room temperature to cool slightly, 10 minutes.
2. Combine remaining cream and the vanilla in chilled small mixer bowl; beat until stiff. Fold in chocolate mixture; refrigerate until ready to use.

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