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Chocolate Ganache Filling

  • yield: Makes 2 cups

Ingredients

  • 1 1/2 cups heavy cream
  • 2 teaspoons light corn syrup
  • 12 ounces bittersweet chocolate, preferably Valrhona, finely chopped

Directions

  1. Step 1

    Bring cream and corn syrup to a simmer in a small saucepan. Place chocolate in a food processor. With the machine running, add the cream mixture in a slow stream. Process until smooth and shiny.

  2. Step 2

    Refrigerate in an airtight container, stirring occasionally, until thick enough to spread. Use immediately, or refrigerate in an airtight container for up to 3 days.

Source
Martha Stewart Weddings, Spring 2008