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Chocolate Truffle Filling

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“This recipe is from Colette Peters, in a wonderful book called Cakes To Dream On. This is one of the many recipes I tested when making my daughter's first birthday cake. Fabulous filling, couldn't ask for any better. I made one batch using almond extract, and one using 1/2 vanilla and 1/2 orange extract.”
2 cups

Ingredients Nutrition

  • 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)


  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.

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