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A French term referring to a smooth mixture of chocolate and cream used as cake fillings, glazes and in candy-making. Traditionally, ganache is made by pouring hot cream over chopped chocolate and stirring until the mixture is velvety smooth. Flavorings can be added as well as corn syrup to give a shiny finish to a poured ganache. The proportions of cream to chocolate vary depending on the use.
To prevent a film from forming on the top of pudding as it cools, pour the pudding into a bowl…
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Before whipping cream, refrigerate the bowl and beaters for about 30 minutes. Pour the cream…
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