Skip to main content
Dessert

Chocolate Filling

A chocolate filling made by melting chocolate with cream and butter, then cooling and whipping until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Chocolate Filling

Ingredients

Directions

The book gives no oven temperature. The 240°F in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Cut the chocolate into small pieces.

Make the ganache

  1. Combine the chocolate, cream, and butter in a saucepan over medium heat.

  2. Cook until it reaches the soft ball stage (about 240°F or 115°C).

Cool and finish

  1. Remove from heat and let cool.

  2. Once cool, beat until thick and creamy.

  3. Spread the filling on the cake without stirring after it begins to boil.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Chocolate + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,543 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cream
Provides liquid and fat that give the ganache a smooth, spreadable body.
Chocolate
Provides the main flavour and, as it cools, sets the ganache into a firm, thick texture.
Butter
Adds fat that makes the ganache glossy, smooth, and softer on the palate.

The step that matters

Cooking to the soft ball stage. The temperature reached while cooking largely determines how firm the ganache becomes as it cools. Overheating can make it stiff and grainy, while stopping too early leaves it runny and unable to hold its shape.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Chocolate CreamChocolate Cream171 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipesChocolate Drop CookiesChocolate Drop Cookies50 recipes