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Chocolate Ganache Icing

  • Yield: 1 1/2 cups


  • 8 ounces semisweet chocolate, chopped
  • 1/2 cup heavy cream


  • In a metal bowl set over a pot of simmering water, melt the chocolate with the cream, stirring constantly until smooth. Donít let the mixture boil. Remove from the heat. Use immediately or store, refrigerated, in an airtight container for up to 24 hours. Reheat in the top of a double broiler.