12 oz. semisweet chocolate (55% to 60% cacao), coarsely chopped or broken into pieces (2 slightly heaping cups)
1 cup heavy cream
2 Tbs. unsalted butter, softened
1 cup cocoa powder (preferably Dutch-processed); more as needed
8 oz. semisweet chocolate, chopped (about 1-1/2 cups)
Directions available via Fine Cooking
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