Kay Demonbren's Note:
This recipe is from Colette Peters, in a wonderful book called Cakes To Dream On. This is one of the many recipes I tested when making my daughter's first birthday cake. Fabulous filling, couldn't ask for any better. I made one batch using almond extract, and one using 1/2 vanilla and 1/2 orange extract.
My Private Note
Units: US | Metric
- 12 ounces semisweet chocolate (chips or chopped blocks, I used 60% bittersweet)
- 1 cup heavy cream
- 2 teaspoons extract (optional) or 2 teaspoons flavoring (optional) or 2 teaspoons liqueur (optional)
- 1Put the chocolate in a large bowl.
- 2In a small saucepan, heat the cream just until it starts to bubble.
- 3Pour the cream over the chocolate; make sure all the chocolate is covered by the cream (push some pieces down if you need to).
- 4Cover the bowl and let it sit there, undisturbed, for 10 minutes, until the chocolate has melted.
- 5Whisk the mixture until the chocolate is dark and shiny, then cool to room temperature, or stick it in the fridge until ready to use.
- 6If you refrigerate the filling before you put it on the cake, it will get very hard, and you'll need to pop it in the microwave for a few seconds to loosen it up.
- 7You can, of course, pour it over the top of cake while it's still warm for a beautiful, smooth, shiny ganache topping.
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Nutritional Facts for Chocolate Truffle Filling
Serving Size: 1 (594 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1262.7
- Calories from Fat 1197
- Total Fat 133.0 g
- Saturated Fat 82.4 g
- Cholesterol 163.0 mg
- Sodium 86.0 mg
- Total Carbohydrate 54.0 g
- Dietary Fiber 28.2 g
- Sugars 1.6 g
- Protein 24.3 g