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Chocolate ganache
Preparation info
- Yield: Approximately
12 ounces
- Difficulty
Easy
Appears in
Published 2009
Ingredients
| Oz | Grams | Name of ingredient |
Method
- In a small heavy saucepan, heat the cream to boiling.
- Pour the hot cream over the chocolate and stir until melted and smooth.
- Use immediately or store in a covered container, refrigerated, and rewarm over a hot water bath to liquefy, as needed, just before serving the dessert.