Chocolate Cream Filling Recipe

3 oz Unsweetened Chocolate
2 c Milk
3/4 c Sugar
4 tb Cake Flour
1/2 ts Salt
2 Egg yolks; slightly beaten
1 tb Butter
1 ts Vanilla
Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, flour, and salt; add gradually to chocolate mixture and cook until thickened, stirring' con- stantly; then continue cooking 10 minutes, stirring occa- sionally. Pour small amount of mixture over egg yolks. stirring vigorously; return to double boiler and cook 2 minutes longer, stirring constantly. Add butter and vanilla. and cool. Makes 2-1/2 cups filling, or enough filling to spread between three 9-inch layers. Use this filling in small cup cakes. Use 1/2 recipe for filling 2 1/2 to 3 dozen small cup cakes.
 

Chocolate Filling

2 tb Cornstarch
1/2 c Sugar
1/2 c Water
1 tb Butter or margarine
2 oz Semisweet chocolate square
Combine cornstarch, sugar, and water in a small saucepan, stirring well; cook over medium heat, stirring constantly, until thickened. Remove from heat; add butter and chocolate, stirring until melted. Let cool. Yield: 1 cup. 
 
Chocolate Pie Filling

1 6 oz. pkg chocolate chips
1 Egg
2 Egg yolks; beaten
2 Egg whites
1 pt Whipping cream; whipped
1 ts Vanilla
1 Baked pie shell; 8 or 9 inches
Melt 1 package chocolate chips with 1 beaten egg. Remove from the heat and add eggs yolks. Beat two egg whites in another bowl and add to the whipped cream and vanilla; fold this into first mixture. Fill Pie shell. Chill.
Serves 6

Fondues
 
Chocolate Cinnamon Fondue

1/4 c Margarine
8 oz Bittersweet chocolate
1/4 c Flour
2 c Light corn syrup
1/4 c Kahlua
1/2 ts Cinnamon
Melt margarine and chocolate. Whisk in flour until blended; cook 1 minute, stirring. Remove from heat, blend in cinnamon. Pour into fondue dish; keep warm.
Suggested dippers: bananas, strawberries, oranges, lowfat pound cake. Makes 3 cups.
 
Chocolate Dessert Fondue

1 ts Butter or margarine
1 c Miniature marshmallows
1/3 c Whipping cream
6 oz Chocolate candy with almonds
2 tb Milk
Break candy into pieces. Rub crock wall with butter. Place candy, marshmallows and milk in crock pot. Cover and heat, stirring every 15 minutes, until melted and smooth. Gradually add whipping cream. Cover and continue heating 30 minutes, Serve with bite-sized pieces of pound cake, marshmallows or fruit. 
 
Chocolate Fondue
 
2/3 c Dry unsweetened cocoa
1/4 ts Cinnamon
1 c Skim milk
1/2 ts Vanilla or almond extract
1/2 c Granulated white sugar twin
In a heavy saucepan, combine cocoa, cinnamon and milk; stir or whisk until there are no dry lumps of cocoa. Stir and cook over medium heat until mixture comes to a boil. Reduce heat; boil gently, stirring often for 5 minutes or until mixture is thick and smooth. Cool slightly. Stir in vanilla and Sugar Twin. Pour into a small enameled fondue pot or heat-proof ceramic bowl. Makes 8 servings of 1/4 cup each.