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Dark Chocolate Ganache
I used a 70% Cacoa chocolate bar to make this ganache. I put 2 servings because I used it in the bottom of 2 pies. It makes a nice foil against super sweet fillings. It is very shiny, creamy and easy to make.
Prep Time: 00:05
Cook Time: 00:10
1/2 c. heavy cream
3 oz. dark chocolate
1Pour the heavy cream into a small pot. Heat until just about to boil. Remove from heat and add the broken up chocolate. Let stand about a minute as the chocolate melts. Use a whisk to blend in the chocolate until a shiny ganache forms.
This recipe can be easily doubled to 1 c. cream and 6 to 8 oz. of chocolate.
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