Ganache for Filling Cookies
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.
NotesYou may substitute milk or white chocolate for the dark chocolate.
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
Five Ingredients or LessYes
Taste and Texturechocolatey, creamy, rich
Type of Dishchocolate dessert
- 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)
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.
2000 Nick Malgieri