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Chocolate Ganache

Bring to simmer in a small saucepan:

  • 1 1/2 cup heavy cream
  • 2 tsp light corn syrup

Place in food processor – chop.  With machine running, slowly add the cream in a slow stream. Process until smooth and shiny:

  • 12 oz bittersweet (semi-sweet) chocolate

Refrigerate in an airtight container, stirring occasionally, until thick enough to spread.  Or let set at room temperature for several hours.  Use immediately or refrigerate in air tight container for up to 3 days.

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