Super Firm Chocolate Ganache Filling

Preparation info

  • Difficulty

    Easy

  • Makes

    1⅓ cups

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

Ingredients

VOLUME WEIGHT
bittersweet chocolate, 60% to 62% cacao, chopped . 8 ounces 227 grams
heavy cream, hot ¼ cup (59 ml) 2 ounces 58 grams

Method

In a microwavable bowl, stirring with a silicone spatula every 15 seconds (or in the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water), heat the chocolate until almost completely melted.

Remove the chocolate from the heat source and stir until fully melted.

Pour the cream on top of the chocolate and stir until smooth. The mixture should drop thickly from the spatula. Set it aside in a warm place. If the ganache thickens before all of it is used, it can be restored in the microwave with 3 second bursts or in a double boiler set over hot or simmering water.