Fran’s Dark-Chocolate Truffle Filling
When it comes to chocolate, you can’t have too much of a good thing—in this case a smooth, rich filling for a totally chocolate layer cake. A thicker ganache like this is an excellent choice when you get the urge to decorate because it pipes so easily. Look to our Truffle Torte and Chocolate Almond Macaroons recipes for inspiration.
Makes enough to fill a 9-inch round 4-layer cake or a 9-by-13-inch 2-layer cake
- 1 cup heavy cream
- 9 ounces semisweet chocolate, finely chopped
- In a saucepan heat the cream over medium-high heat just until it begins to boil. Remove from the heat and add the chocolate, stirring until the chocolate is smooth and melted. Pour the ganache into a small bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and set aside. Let the ganache set up at room temperature for 8 to 12 hours or overnight.
- To speed things up, you may let set it room temperature, uncovered, about 4 hours. Gently fold with a spatula every 20 to 30 minutes until it thickens and becomes the consistency of soft butter.