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This frosting is just like the chocolate and cream mixture found in truffles. Beautiful Desserts

Rose Levy Beranbaum
September 1998

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Recipe Summary

Yield:
MAKES 3 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put the chocolate in a heatproof bowl. In a small saucepan, heat the cream until bubbles appear around the edge; remove from the heat. Add the espresso powder and stir to dissolve. Pour the hot cream over the chocolate and let stand for 1 minute. Stir the chocolate until melted and smooth. Stir in the Kahlúa. Let the ganache stand at room temperature until firm enough to spread.

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