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French
Ganache for Filling Cookies

Photo by: Joey De Leo
Comments: 1
 

Recipe

Ganache, the classic chocolate and cream preparation, is perfect for filling cookies. This version, with a little butter and corn syrup added, is particularly smooth.

Yield: Makes about ¾ cup filling

Ingredients

  • 1/3 cup heavy whipping cream
  • 1 tablespoon butter
  • 1 tablespoon light corn syrup
  • 6 ounces semisweet or bittersweet chocolate, cut into ¼-inch pieces (see Note)

Directions

1. In a small saucepan, combine the cream, butter, and corn syrup. Bring to a simmer over medium heat.

2. Remove from the heat and add the chocolate all at once. Shake the pan to make sure all the chocolate is submerged; let the chocolate melt for about 2 or 3 minutes. Whisk smooth, then scrape into a bowl and cool to room temperature, when the ganache will set and thicken.

3. Use the cooled ganache immediately to sandwich any rolled or drop cookies.

Notes

You may substitute milk or white chocolate for the dark chocolate.


© 2000 Nick Malgieri
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 36 servings.

35kcal (2%)
3mg (0%)
0mg (0%)
12mcg RAE (0%)
19mg
6mg
0g
3g
0g
4g
4mg (1%)
2mg (0%)
2g (8%)
3g (4%)
0mg (1%)
 

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  • jessica shirley

    12.15.12 Flag comment

    Glad you! Our friend is using truffles to bring back to our office. Now everyone goes to the store when we "Go West"! Yummy!

 

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