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Melba's Swap Shop: More chocolate for chocolate droolers

Oct. 3 Melba's Swap Shop: More chocolate for chocolate drooler
Modified: October 2, 2012 at 5:31 pm •  Published: October 3, 2012

Sift confectioners sugar and cocoa together. Gradually fold into the egg white mixture. Place 1/4 cup in each cavity of the molds. Use spatula to move mixture toward sides forming hollow in the middle. Clean top edges so they are smooth. Bake 2 to 3 hours until dry and crisp. Cool and store in plastic bag up to 3 days.

Pastry Cream

1 cup milk

1 teaspoon vanilla

3 large egg yolks

1/4 cup sugar

2 tablespoons cornstarch

2.5 ounces bittersweet chocolate

1/2 cup whipping cream

In saucepan, bring milk and vanilla to boil over medium heat. In bowl, whisk together remaining ingredients until well blended. Gradually pour hot milk mixture into bowl. Return mixture to pan and bring to boil over medium heat. Whisk vigorously for 2 minutes. Press through strainer into clean bowl to remove any cooked egg pieces. Add chocolate, stirring to mix as it melts. Place sheet of plastic wrap directly against the surface of mixture and chill an hour.

Whip the cream and fold into chocolate mixture. Just before serving spoon, into the meringues and garnish with Ganache.


1 cup whipping cream

6 ounces bittersweet chocolate

2 tablespoons butter

In medium saucepan, heat cream and stir in chocolate and butter. Use to garnish Pavlovas, adding fresh raspberries and/or chopped nuts.

There were also fourth- and fifth-place winners. Maybe you can use those later.

— SANDY KILLIAN, Oklahoma City


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