Chocolate Ganache Filling

By carvalhohm

Ingredients

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

Preparation

Step 1

Bring cream and corn syrup to simmer in small saucepan. Place chocolate in food processor. With machine running, add cream mixture in slow stream. Process until smooth and shiny. Refrigerate in airtight container, stirring occasionally, until thick enough to spread. Use immediately, or refrigerate in an airtight container for up to 3 days.