- This weekend for the super bowl I made this recipe. A creme anglaise with chocolate.
- For the Chocolate Cream:
- 1/3 cup Granulated Sugar
- 6 large Egg Yolks
- 2 cups Heavy Cream
- 2 cups Whole Milk
- 13 ounces Dark Chocolate (finely chopped)
- 1/4 cup Orange Liqueur
I have alot left over so my question is can I replace the chocolate pudding part in the Old Fashioned Chocolate cake recipe on this site and if so what amount? A cup?
I don't have to use that recipe if anyone has any other chocolate cake recipes that have scratch pudding in them. Or maybe I shouldn't use this in a cake at all?
Otherwise I'll just slap some buttercream in it for a filling and call it good;o) It's simply against my nature to waste something so creamy and chocolatey! TIA!
oh god no don't waste it--waist it!!!
if this was my post i'd have eaten it all by now--spoon by delicious spoon
but if you have any left i'd do the last one--the filling thing
Yeah, well, how's this for logic..so still trying to lose the last few pounds I gained from being on vacation I didn't want the chocolate cream just sitting in the fridge or I'd eat it. So what do I do? Make a chocolate cake, fill it with white chocolate truffle filling, and coat all that in a nice thick layer of frosting. Soooo glad I didn't have those extra calories from the chocolate cream tempting me. I did throw it in the cake, which I don't normally mess with recipes too much, but I was really good. Haha!
sounds mouth wateringly delicious though!!
i sent the 'extra' chocolate icing down the drain the other day--'cause i knew i would eat it sans cake
so in the next few days i found myself with an insatiable sweet tooth--so what do i do
i made a little bit of chocolate icing!!!
my taste buds would not let it go without a fight and i lost or i won--not sure!!!