Coffee Liqueur Ganache Icing
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Stand: 45 Minutes
- 3 (4-ounce) bittersweet chocolate baking bars, finely chopped
- 1 1/4 cups whipping cream
- 1 tablespoon butter
- 2 tablespoons coffee liqueur
- Place chocolate in a bowl.
- Heat cream in a small saucepan over medium heat just until cream begins to boil. Pour over chocolate in bowl, stirring until smooth. Stir in butter and liqueur. Let stand 45 minutes or until spreading consistency.
- Note: For testing purposes only, we used Kahlúa coffee liqueur.
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