chocolate ganache icing
- 1 (1-oz)squares bittersweet chocolate-chopped
- 1 cup plus 2 tbls heavy whipping cream
- 1 cup plus 2 tbls. unsalted butter
- 1/4 cup coffee flavored liqueur
- 1 tsp vanilla
In lg. bowl, place chocolate. In a lg saucepan, combine cream, butter, liqueur, and vanilla. Bring to a boil over medium-high heat. Pour over chocolate, whisking until chocolate is melted and smooth. Refridgerate for 30 to 45 minutes, or until spreading consistency is reached.