Chocolate Truffle Filling

Recipe by Kay D.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
  • 12
    ounces semisweet chocolate (chips or chopped blocks, I used 60% bittersweet)
  • 2
    2 teaspoons flavoring (optional) or 2 teaspoons liqueur (optional)
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DIRECTIONS

  • Put the chocolate in a large bowl.
  • In a small saucepan, heat the cream just until it starts to bubble.
  • Pour the cream over the chocolate; make sure all the chocolate is covered by the cream (push some pieces down if you need to).
  • Cover the bowl and let it sit there, undisturbed, for 10 minutes, until the chocolate has melted.
  • Whisk the mixture until the chocolate is dark and shiny, then cool to room temperature, or stick it in the fridge until ready to use.
  • If 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.
  • You 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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