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Chocolate Cream Filling

You can transform the flavor of this filling into chocolate-mint or mocha by substituting 1/4 teaspoon pure peppermint extract or 1/2 teaspoon pure coffee extract for the vanilla.

Recipe information

  • Yield

    makes enough to fill 2 dozen sandwich cookies

Ingredients

4 1/2 ounces semisweet chocolate, chopped (1 cup)
3/4 ounce unsweetened chocolate, chopped
2/3 cup (half of one 14-ounce can) sweetened condensed milk
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract

Preparation

  1. Melt chocolates in a heatproof bowl set over (but not touching) simmering water, stirring occasionally. Add condensed milk, butter, and extract; stir to combine. Continue to stir over simmering water until all ingredients are smooth, 2 minutes. Remove from heat, and set aside to cool slightly.

Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
TagsDessertChocolateSnackVegetarianGluten Free5 Ingredients or FewerMake AheadCookbooks
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