In a large saucepan, bring heavy cream, conf. sugar, and salt to a boil. Remove from heat; a chocolate and let stand, without stirring, for 1 minute. Whisk until just combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.
Originally Submitted
1/1/2010
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You can add this Dark Choc Ganache for Cake recipe to your own private DesktopCookbook.
