"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

BUCHE DE NOEL - CHOCOLATE GANACHE FROSTING Recipe

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This recipe for BUCHE DE NOEL - CHOCOLATE GANACHE FROSTING, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teresa Burgess
Added: Monday, November 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 ounces semisweet chocolate, chopped
1 cup heavy cream

Directions:
Directions:
1. Melt chocolate with cream in a heavy saucepan, and cook over very low heat until the mixture is smooth and glossy.

2. Transfer the mixture to a bowl, and refrigerate until cooled but not too firm, 30 to 45 minutes.

3. Using a handheld mixer, beat on high speed until thick and creamy. Use immediately.

 

 

 

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