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Use this recipe as a topping for our Pain Perdu, Meringue Cups, and Almond-Polenta Cake.

Martha Stewart Living, February 2003

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Yield:
Makes 3 cups
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Ingredients

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Directions

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  • Place chocolate in a large heatproof bowl. Bring cream and liqueur, if using, to a simmer over medium-high heat; pour over chocolate. Let stand 10 minutes; stir to combine with a rubber spatula. Serve, or transfer to an airtight container. Refrigerate up to 3 days; warm by setting container in a bowl of hot water.

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