Whipped Ganache
Filling
1 1/2 pounds chocolate (bittersweet, semisweet)
6 ounces unsalted butter
3 cups heavy cream
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Melt the chocolate and butter. Fold in 1 cup of cream. Meanwhile, whip the remaining cream
until thickened but not holding peaks. Fold the cream into the chocolate mixture. It can
be used right away, or chilled. If chilled, allow it to come to room temperature and beat
in a mixer with the paddle attachment until light and fluffy.
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