2 1/2 oz (75 g) dark chocolate, coarsely chopped

1/3 cup (75 ml) 35% heavy cream

In a bowl, place the chocolate.

In another bowl, heat the cream in the microwave oven. Pour the hot cream over the chocolate. Let melt for 2 minutes. With a spatula, stir until smooth. Refrigerate for about 20 minutes or until the ganache is firm but still malleable.

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