Instructions

1. In a large saucepan bring cream and butter to a rolling boil.When the cream mixture rises in the pan, add the chocolate, stirring constantly. Remove the pan from heat and stir for 5 minutes.Cover the filling and store at room temperature for 3 days or refrigerate up to one week. Bring filling to room temperature when ready to use. It maybe necessary to heat the filling in a double boiler to achieve a necessary consistency.