Chocolate Cream Filling
|Custard powder||30 Milliliter (2 tablespoons)|
|Cocoa powder||30 Milliliter (2 tablespoons)|
|Sugar||30 Milliliter (2 tablespoons)|
|Milk||1⁄2 Pint (300 ml)|
|Double cream||45 Milliliter, stiffly whipped (3 tablespoons)|
1 In a bowl, mix the custard, cocoa and sugar.
2 Stir in a little of milk to form a paste.
3 In a pan, put the remaining milk and bring to the boil.
4 Blend the milk into the paste.
5 Rinse the pan and return the mixture to it.
6 Simmer until thick, stirring constantly.
7 Remove from the heat.
8 Using a dampened greaseproof (waxed) paper, cover the pan and set aside until cold.
9 Gradually fold in the whipped cream until evenly blended.
10 The filling is ready to use at this stage, however, if you want it frozen then transfer the mixture to a rigid container.
11 Seal the container, label and freeze.
12 Use as desired
13 If frozen, thaw in the container at room temperature for 2 to 3 hours.