You can transform the flavor of this filling into chocolate-mint or mocha by substituting 1/4 teaspoon pure peppermint extract or 1/2 teaspoon pure coffee extract for the vanilla.
Recipe information
Yield
makes enough to fill 2 dozen sandwich cookies
Ingredients
4 1/2 ounces semisweet chocolate, chopped (1 cup)
3/4 ounce unsweetened chocolate, chopped
2/3 cup (half of one 14-ounce can) sweetened condensed milk
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
Preparation
Melt chocolates in a heatproof bowl set over (but not touching) simmering water, stirring occasionally. Add condensed milk, butter, and extract; stir to combine. Continue to stir over simmering water until all ingredients are smooth, 2 minutes. Remove from heat, and set aside to cool slightly.
Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
