Monday, June 14, 2010

Truffle Filling

I'm passing on this recipe for the purpose of filling cakes, but it got it's name from it's original purpose...truffle filling.  Every Christmas I enjoy making candy for the season.  One of my favorites is chocolate truffles!  I love biting through the crisp chocolate coating to the gooey, rich filling.  I decided to try it as a cake filling and, low and behold, it's just as delicious in a cake as it is in a candy.

Start by heating 1 1/3 cups of heavy cream in a sauce pan.  Bring it to a simmer.

Next add 1/2 cup of unsalted butter.

Stir in 2 1/2 cups of semi-sweet chocolate chips.

Keep stirring until it is all melted, combined, and smooth. Remove from the heat.  Stir in 2 tsp of vanilla.

Now you have to let it cool.....time for patience....not my strong suit.





OK, ran out of patience.





After it is cooled to room temperature, pour it into your mixer bowl.  I didn't wait quite that long so I invented a new bowl cooler to speed the process.  I took a gel ice pack from my freezer and held it onto the bowl while mixing.  Use the whisk attachment and mix on medium high until it looks like......

this.  The color starts to lighten and it gets nice and fluffy.  I dare you not to taste it!  It smells so yummy!

When you build your cake, spread a layer of truffle filling between the cake.  Make sure to dam the filling(post coming soon).

I must point out that a cake with this filling cannot be left out in a non-air conditioned building or outside.  I would certainly chill the cake before transport.  It is most definitely worth the cooling hastle.  The flavor is wonderful.

This recipe made enough to fill an 11", 8", and 5" round with a little left over.  Below are the ingredients so you don't have to browse the post to find it.

Truffle Filling
1 1/3 c. heavy cream
1/2 c. unsalted butter
2 1/2 c. semi-sweet chocolate chips
2 tsp. vanilla extract



--Frostine

7 comments:

  1. thanks for sharing! it looks so yummy! i tried a whipped ganache recipe last week and it did NOT turn out well...i'm definitely going to try your recipe soon!

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  2. Could this be done with white chocolate chips instead of semi-sweet chocolate chips?

    I love your site! You are very talented!

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  3. I've never tried the white chocolate chips. Sounds like it would be worth a try. My only concern is that white chocolate has a good bit more oil in it than semi-sweet chocolate. White chocolate is a great idea. Let me know if you try it and I'll do the same.

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  4. Thank you for sharing and I'm so happy I found your sblog! I frosted our grooms cake with this and it was wonderful!

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  5. I've cooled this to room temperature and I'm whipping and whipping and whipping it but the texture isn't changing. :( I have nice ganache but not truffle cake filling.

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    1. Try chilling it in the fudge for a while. On these hot summer days sometimes room temperature isn't enough.

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  6. I had a truffle filled cake chocolate) at a casino this last weekend, and the filling was so light and fluffy yet very chocolate, I was tempted to take a few pieces and stuff them in my purse, which was way too small.

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