Chocolate Truffle Filling

1. 1

   Put the chocolate in a large bowl.

2. 2

   In a small saucepan, heat the cream just until it starts to bubble.

3. 3

   Pour the cream over the chocolate; make sure all the chocolate is covered by the cream (push some pieces down if you need to).

4. 4

   Cover the bowl and let it sit there, undisturbed, for 10 minutes, until the chocolate has melted.

5. 5

   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.

6. 6

   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.

7. 7

   You can, of course, pour it over the top of cake while it's still warm for a beautiful, smooth, shiny ganache topping.

* Per serving · 4 servings · Values may vary.

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