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Ganache for Filling Cookies

Updated February 23, 2016
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Cookbook

Cookies Unlimited

Published by William Morrow

This image courtesy of JosephDeLeo.cookstr.com

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.

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

CostInexpensive

Moderate

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Recipe Coursedessert

Five Ingredients or LessYes

Taste and Texturechocolatey, creamy, rich

Type of Dishchocolate dessert

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)

Instructions

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

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.

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

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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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