Filling For Chocolate Blanc Mange Roll
|Sugar||1⁄3 Cup (5.33 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Unsweetened chocolate square||1 Ounce (1 Square)|
|Milk||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
Soften gelatin in cold water.
Melt chocolate over hot water.
Add the 1 tablespoon water, blend well and stir in sugar and salt.
Add milk gradually and cook until smooth and thickened, stirring constantly.
Stir in softened gelatin until dissolved, remove from heat, add vanilla, and chill until of consistency of a thin custard.
Whip the cream until stiff and fold into chocolate mixture.
Spread mixture on baked roll.