Monday, March 23, 2009

CHOCOLATE GANACHE

3/4 c heavy cream
8 oz bittersweet or semi sweet chocolate morsels
1 T liqueur of choice

In medium saucepan heat the cream to hot, not boiling. Add liqueur (carefully)
When melted and smooth, let stand for 10 minutes. Pour over cooled cakes or cookies.

So good!

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