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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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EVDO DEPOT - Click for Website
Contributed by: Lora Mahaffey
  • 3 1/2 cups broken pieces chocolate (bittersweet, semi-sweet, or milk)
  • 3 cups heavy cream
In a food processor, grind chocolate pieces until they are very fine, almost a powder.
Put the cream in a microwaveable bowl and heat in the microwave for approximately two minutes or until nearly boiling. Check frequently, because microwaves vary.
Turn on the food processor and slowly pour the cream through the feed chute until all the cream is gone. The hot cream will melt the chocolate. Mix until all the chocolate is melted and the mixture is satiny smooth.
Pour into a shallow container and allow it to come to room temperature. Ganache will thicken to the consistency of a chocolate truffle. If you are in a hurry, the ganache can be refrigerated to thicken, but it will lose its gloss.

(This recipe was contributed as part of a "Cook of the Week" feature.)

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