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The combination of billowy whipped cream and deep dark chocolate always reminds me of the Saturday nights in our first flat in Prince Rupert. Back in the days before our first baby was born, Jim would take me to the Italian deli. There we would get some Genoa salami, it was the closest to Hungarian; we would get a small whipping cream and then head for home. We made cocoa, whipped up the cream and then we would settle down for a night of talking. Not very exciting I know, but we were pregnant. We would talk and plan until two in the morning. To this day I cannot eat chocolate and whipped cream without thinking back to those Saturdays. The comfort of food seems to return to the times we once loved.
Prince Rupert, January 1968

6 squares [6 oz] bittersweet chocolate, chopped into small pieces
1/2 cup heavy cream
1 Tbsp liqueur
3/4 cup whipping cream
2 Tbsp icing sugar
pure sweetened chocolate chips for decoration
• Make a batch of Chocolate Chiffon Cupcakes
• While the cupcake cool make the chocolate ganache.
• Place the chocolate pieces in a large bowl.
• Heat heavy cream on medium high until it comes to a boil.
• Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy.
• Add 1 Tbsp liqueur.
• Yields 3/4 cup
• Allow the ganache to cool. The longer you let the ganache cool, the thicker it will set.
• Next whip the whipping cream until soft peaks form.
• Add the icing sugar and whip until stiff peaks form.
• To assemble the cupcakes, glaze the tops with chocolate ganache, pipe the sweetened whipped cream on the top and decorate with pure chocolate chips.



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