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CHOCOLATE GANACHE

  • Cooks . com
  • Apr 7, 2016
  • 1 min read

CHOCOLATE GANACHE 1 1/2 cups heavy cream 1 tablespoon light corn syrup 2 tablespoons unsalted butter 2 1/2 cups semi-sweet chocolate, finely chopped 1 tablespoon Dutch process cocoa powder

Scald the cream; while barely simmering, stir in the corn syrup and butter, just until melted. Turn off heat. Stir in chocolate and cocoa powder, leaving (about 5 minutes) until chocolate has melted. Stir gently until smooth.

Refrigerate for 2 or 3 hours, stirring occasionally until mixture is of a spreadable consistency.

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