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This recipe yields enough ganache to fill about ninety-five chocolates.

Martha Stewart Living, February 1996, Martha Stewart Living, April 1996

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Ingredients

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Directions

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  • Heat cream in a medium saucepan over low heat until just about to boil.

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  • Place chocolate in a bowl. Pour hot cream over; stir until melted. Let cool, stirring occasionally. Beat mixture with paddle attachment of an electric mixer or with a handheld mixer for about 3 minutes, just until it is a mousse-like consistency; use immediately.

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