Prep Time
10 Mins
Cook Time
5 Mins
Stand Time
45 Mins
Yield
Makes 2 cups

 

 

 

How to Make It

Step 1

Place chocolate in a bowl.

Step 2

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 mixture stand 45 minutes or until spreading consistency.

Step 3

Note: For testing purposes only, we used Kahlúa for coffee liqueur.

Ratings & Reviews

seaside725

catholicaggie
December 15, 2016
Yes you must leave it in the refrigerator for this ganache to be correct.  I used 12 ounces of the bittersweet chocolate and 12 ounces of semi-sweet chocolate. 

nadjanovotny's Review

seaside725
June 23, 2013
I made this without the coffee liquor and contrary to the other reviews, I found this ganache to be perfect. Just make sure that you leave it IN THE REFRIGERATOR during the chilling time and not just at room temperature.

Janlynn3's Review

Janlynn3
February 14, 2012
The 12 oz is correct. Although it's hard to get it to set up enough to spread on the cake. Maybe I didn't wait long enough. Use semi-sweet chocolate next time if you like it sweeter!

catholicaggie's Review

nadjanovotny
September 04, 2011
I can not figure out if this is 12 ounces of bittersweet chocolate or just 4 ounces. I made it with 12 ounces (3 x 4 ounces) and it is super bitter. I don't know how it's supposed to taste though.