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Chocolate Ganache

Scott Phillips

Yield: Yields about 1 cup.



  • 1/3 cup heavy cream
  • 7 oz. bittersweet or semisweet chocolate, chopped


  • In a heavy 1-quart saucepan, bring the cream just to a boil over medium heat. Add the chopped chocolate and stir with a small wire whisk. Take the pan off the heat and stir occasionally as the chocolate melts. The ganache should be perfectly smooth. Let cool slightly before using. If it cools beyond a pourable consistency, warm it gently in a heavy saucepan.


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