Chocolate Ganache

In a bowl, combine the chocolate broken into pieces with the softened butter.

Pour the whipping cream into a saucepan, place over heat and bring to the boil.

Pour the whipping cream over the chocolate and butter.

Mix lightly with a spoon and set aside for 7-10 minutes.

After that, use a whisk and start mixing with circular moves.

You'll notice it's becoming smoother and denser.

That's what it should be like before refrigerating.

It should be kept in the fridge for a few good hours, or even overnight.

This is the filling ready to be used for cakes and desserts.

Many times you'll find recipes that recommend beating with the mixer. I don't do that, I leave it silky and thicker.

Usually, after beating with the mixer, the cream becomes fluffier and lighter in color.

Here I used only 500ml hot whipping cream + 150g dark chocolate (without butter) - mixed, cooled.

I beat well with the mixer. It had a weird color, light brown.

So, choose the option you like. I'll stick to the first one :)

Enjoy!