Ganache for filling chocolates

Ingredients

• 200 g high-quality dark chocolate, finely chopped
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter

Step-by-step preparation

1. Put the chopped chocolate in a large bowl and set aside.
2. Heat the cream and butter in a medium saucepan over medium-low heat until hot but not boiling. Don’t let it boil, or it could split.
3. Pour the hot cream mixture over the chopped chocolate and stir until the chocolate melts and the mixture is smooth.
4. Let it cool for a few minutes at room temperature, then refrigerate for at least an hour, until firm and easy to handle.
5. Once the ganache is firm, use a small spoon or piping bag to fill your chocolates.