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Chocolate Ganache

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  • 1 oz sugar
  • 1 pint heavy cream
  • 1 oz butter
  • 1 pound semisweet chocolate, chopped
  • 2 TBS liqueur (optional)


Combine sugar, cream and butter; heat to a boil, and remove from heat. Add chocolate, stirring until melted. Cool to body temperature and stir in liqueur.

Place cake or pastries on a wire rack over a baking pan and pour warm ganache over. Cool at room temperature. Ganache at the bottom of pan can be re-used or made into truffles


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