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.
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