White Chocolate Cream Filling

White Chocolate Cream Filling


  • 1 1/2 tsp. Unflavored gelatin
  • 3 tbsp. Cold water
  • 6 oz. White chocolate baking bar, grated
  • 1 1/4 C. Whipping cream
  • 1 tsp. Vanilla Extract


  1. Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Add grated chocolate and stir constantly until chocolate melts; cool slightly.
  2. Combine whipping cream and gelatin mixture in a mixing bowl; beat at medium speed with an electric mixer until thickened. Stir in vanilla. Refrigerate to set.


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