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GANACHE
10 ounces semi sweet
chocolate (good quality)
5 ounces butter, softened
1 cup heavy cream
Break the semi sweet chocolate in a bowl. In a saucepan, bring the
cream to a boil.
Pour it over the chocolate, stirring until the chocolate
is melted and the mixture is smooth and well blended.
Cool mixture, then
add the butter while mixture is still liquid. Allow to cool to a thick
consistency.
Do not refrigerate.
Note: Coats one 12 inch Chocolate
Mousse Cake.
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