Gianduja Ganache Filling
Gianduja is hazelnut milk chocolate. If you have a nut or milk allergies, use a chocolate appropriate for your dietary needs.
Ingredients
- 12 ounces Gianduja chocolate or quality dark or milk chocolate
- 1ΒΌ cups heavy cream or non-dairy creamer
- 4 tablespoons cold unsalted butter or margarine
Instructions
- Chop chocolate into pieces. Bring cream to a rolling boil. Pour hot cream over chocolate and whisk together until chocolate melts. Whisk in cold butter.
- Let ganache sit and cool until it becomes thick enough to spread. If it gets too stiff to spread, carefully warm it until it loosens up.