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In a small saucepan, heat the cream over medium heat just until
it boils. Immediately turn off the heat. Put the chocolate in a
medium bowl. Pour the hot cream over the chocolate and whisk
until melted and smooth. Set aside and keep warm. The glaze
can be made up to 48 hours in advance. Cover and refrigerate
until ready to use, and rewarm in a microwave or over hot water
when ready to use.
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