Photo: Iain Bagwell; Styling: Buffy Hargett Miller
Easy Ganache is spiked with bourbon and honey and covers our Chocolate Shortbread Cake.
Makes about 1 3/4 cups
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1 cup heavy cream
8 ounces semisweet chocolate morsels (about 1 1/4 cups)
1 tablespoon bourbon
1 tablespoon honey
1/2 teaspoon kosher salt
Hands-on: 10 Minutes
Total: 20 Minutes
Heat heavy cream in a saucepan over medium heat just until cream begins to boil. Pour over semisweet chocolate morsels in a heatproof bowl; stir until smooth. Stir in bourbon, honey, and kosher salt. Let stand 10 minutes or until spreading consistency.