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Preshana’s Chocolate Ganache

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TRH Preshana's Chocolate Ganache this For later use

200 ml fresh cream
200g good quality chocolate

Heat chocolate and cream in a saucepan over a low heat until the chocolate melts.
Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.

Prepared, tried and tested by: Preshana Singh‎

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