Chocolate Filling I


  • 2-inch piece of vanilla bean
  • ¾ cup confectioners’ sugar
  • 6 ounces sweet butter, softened
  • 3 tablespoons prepared strong espresso coffee, or 3 level teaspoons instant coffee powder mixed with 3 tablespoons water
  • 1 egg
  • 3 ounces semisweet chocolate


  1. Split the vanilla bean and scrape out the insides into the sugar.
  2. Mix sugar with butter, prepared coffee and the whole egg. Beat into a creamy mixture.
  3. Soften the chocolate in the top part of a double boiler over hot water, or in a low oven, and mix into the filling.
  4. Cool the filling in the refrigerator for 15 minutes before using it.