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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.

Recipe Summary

Difficulty Level: 
Cook Time: 
20 Minutes

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Average: 3.9 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 647 Calories from Fat 309

% Daily Value*

Total Fat 35 g53.3%

Saturated Fat 6.9 g34.5%

Trans Fat 0 g

Cholesterol 24 mg8%

Sodium 162.3 mg6.8%

Total Carbohydrates 87 g28.9%

Dietary Fiber 10 g39.8%

Sugars 43.1 g

Protein 14 g29%

Vitamin A 4.9% Vitamin C

Calcium 31% Iron 23.5%

*Based on a 2000 Calorie diet

Chocolate Cream Filling Recipe