Chocolate Truffle Filling

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 12 ounces semisweet chocolate (chips or chopped blocks, i used 60% bittersweet)
• 1 cup heavy cream
• 2 teaspoons extract (optional) or 2 teaspoons flavoring (optional) or 2 teaspoons liqueur (optional)

Recipe

• 1 put the chocolate in a large bowl.
• 2 in a small saucepan, heat the cream just until it starts to bubble.
• 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 cover the bowl and let it sit there, undisturbed, for 10 minutes, until the chocolate has melted.
• 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 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 you can, of course, pour it over the top of cake while it's still warm for a beautiful, smooth, shiny ganache topping.