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Ingredients
- 1/2 cup heavy cream
- 8 oz. semisweet chocolate, cut up coarsley
Preparation
Step 1
Heat the cream in a heavy saucepan until nearly boiling. Add the chocolate and stir over moderate heat until melted and completely smooth. Cool slightly to use as a pouring glaze; chill if a rirm consistency is desired or if using for truffles. Makes enough glaze to cover one large cake.