Buttery Bittersweet Chocolate Ganache Filling
Buttery Bittersweet Chocolate Ganache Filling
Description
For something that is pretty simple to create, this ganache has a luxurious texture and tastes incredibly decadent and rich. It make a sumptuous filling for a sponge cake that doesn’t have a very strong flavor profile, like red velvet cake.
Ingredients
Scale
- 1 cup of heavy cream (250g)
- 1 TBSP honey (20g)
- 1.5 cups bittersweet chocolate chips or finely chopped baking chocolate (58-70% cocoa) (250g)
- 1/3 cup milk chocolate or semisweet chips or finely chopped baking chocolate (35-40% cocoa). (50g)
- 3 TBSP softened butter (45 g)
Instructions
- Combine bittersweet and milk chocolate into a medium sized bowl. Set aside.
- Whisk the heavy cream and honey in a saucepan over medium low heat until it simmers.
- Pour the cream mixture over the chocolate and wait 5 seconds.
- With a whisk, starting stirring in a circular motion to combine mixture. It will begin to thicken as it comes together.
- Once it becomes a cohesive, creamy chocolate mixture, add the butter and stir.
- Using an immersion blender, blend for about 10 seconds until the mixture is smooth and shiny.
- Cover the bowl with plastic wrap and let it sit at room temperature for 30 minutes. Then refrigerate.
- When ready to use, stir with a whisk until smooth and creamy.
Ganache can be put into a pastry bag or spread on a cake layer with an angled spatula.
