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Use this recipe to make our Buche de Noel.

Martha Stewart Living, December/January 1993

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Yield:
Makes approximately 1 cup of icing
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Ingredients

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Directions

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  • Chop chocolate into small pieces, and place in a medium bowl. Heat cream until bubbles begin to appear around the edges (scalding); pour over chocolate. Let stand 5 minutes, then stir until smooth. Refrigerate until cold but not solid, stirring occasionally.

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