Chocolate-Cream Filling II

Preparation info

    • Difficulty


Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About


  • 1 envelope of unflavored gelatin
  • 2 ounces semisweet chocolate
  • cups


  1. Dissolve gelatin in 1 tablespoon cold water. Add 4 scant tablespoons hot water and stir well. Let gelatin cool.
  2. Soften the chocolate in the top part of a double boiler o