500 ml heavy cream 500 ml dark chocolate, chopped (1 large Trader Joes 72% bar)
Chop up chocolate into small pieces. Bring cream to a boil in a saucepan. Once boiling, pour over chopped chocolate & whisk until melted & combined.
Let sit at room temperature 4-5 hours or until it is a spreadable consistency. It can sit out at room temperature, covered with plastic (touching surface of ganache) for 2 days. Otherwise, refrigerate.
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