Chocolate Cream Filling

A filling forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Chocolate Cream Squares, where it is originally used.

Ingredients

• 6 ounces (170 g) bittersweet chocolate, cut into 1/2-inch (1 cm) pieces
• 2 tablespoons (30 ml) unsalted butter
• 2 tablespoons (30 ml) water
• 1 1/2 cups (360 ml) heavy cream
• 3 tablespoons (45 ml) confectioners' sugar
• 1 teaspoon (5 ml) pure vanilla extract

Method

1. In a small saucepan, combine the chocolate with the butter and water. Cook over very low heat, stirring constantly, until melted and shiny. Scrape into a bowl and let cool.
2. Using an electric mixer, beat the cream with the confectioners' sugar and vanilla until firm. Using a rubber spatula, fold in the cooled chocolate.