1 1/2 pounds chocolate (bittersweet, semisweet)
6 ounces unsalted butter
3 cups heavy cream
Melt the chocolate and butter. Fold in 1 cup of cream. Whip remaining cream until thickened but not holding peaks. Fold cream into the chocolate mixture.
If chilled, allow the filling to come to room temperature and beat in a mixer until light and fluffy.
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