Chocolate Ganache

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12 ounces bittersweet chocolate
1 ¼ cups heavy cream

Break the chocolate into pieces and process in a food processor until very fine. Heat the cream to boiling point and, with the motor running, pour it through the feed tube in the food processor in a steady stream. Process cream and chocolate for a few seconds until smooth. Transfer to a bowl and cool for several hours, until it is frosting consistency.

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