Chocolate Ganache Filling
This soft ganache is specifically for piping into molded chocolates; don't use it to make truffles or other candy. This amount will fill about eighty chocolates.
- 2 cups heavy cream
- 17 ounces semisweet chocolate, chopped into very small pieces
Heat cream in a medium saucepan over low heat until just about to boil.
Place chopped chocolate in a large bowl. Pour hot cream over chocolate, stirring until chocolates completely melted. Let mixture cool, stirring occasionally. Once ganache is cool it all be quite thick.
Beat mixture with paddle attacment of an electric mixer or with a handheld mixer for about 3 minutes, just until it reaches a mouse - like consistency use immediately.