Chocolate for Filling (Ganache for Truffles or Cakes)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesGanacheChocolateFillingFromScratchTrufflesCakeFillingCreamy
Nutrition (per serving)
400Calories
4 gProtein
40 gCarbs
28 gFat
30 gSugar
50 mgSalt
Ingredients
- 300 g Dark or milk chocolate (chopped)
- 150 ml Heavy cream
- 30 g Unsalted butter
- 1 tsp (optional) Flavoring (vanilla, liqueur)
Method
- Heat cream in saucepan until just simmering (do not boil) → remove from heat.
- Add chopped chocolate → let sit 2–3 min → stir gently from center outward until smooth and glossy.
- Stir in butter + optional flavoring → mix until fully incorporated.
- Cool to room temp → refrigerate 1–2 hours until firm but scoopable (for truffles) or spreadable (for cakes).
- For truffles: scoop into balls → roll in cocoa/nuts → chill.
- For cake filling: spread between layers → refrigerate to set.
- Store refrigerated up to 1 week — versatile creamy chocolate ganache filling.
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