Chocolate Truffle Filling
Main Recipe
CHOCOLATE TRUFFLE FILLING
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.
Time: 20 minutes
Number Of Ingredients: 3
Ingredients: semisweet chocolate,heavy cream,extract
Steps:
- 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
- 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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