Chocolate Ganache Filling

Slightly thicker than the glaze, you can use this recipe for adding a layer of ganache between two layers of cake, the base of truffles, or filling pastries.

2 cups chocolate, finely chopped
1 cup heavy cream
1-2 Tbsp. butter, melted
additional flavourings as desired, such as; Brandy, Cointreau, etc.

Place chocolate in a medium bowl.

Melt butter, set aside.

In a saucepan, bring cream to a boil. Pour over chocolate and whisk until smooth. Add melted butter and any additional flavourings, whisk until incorporated.

Let cool until thick yet pourable, 2-3 minutes.

Use immediately.