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Ingredients
- Cake
- 15 ounces milk chocolate morsels (about 2 1/2 cups)
- 3/4 cup butter
- 3 tablespoons honey
- 1/3 cup heavy cream
- 1 tablespoon bourbon
- 2 cups coarsely chopped butter cookies
- Easy Ganache
- 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
Details
Servings 12
Adapted from myrecipes.com
Preparation
Step 1
Cake
1. Line each compartment of a 6-mold mini cheesecake pan (or jumbo-size muffin pan) with plastic wrap.
2. Pour water to depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer; place chocolate and next 2 ingredients in top of double boiler over simmering water. Cook, stirring occasionally, 5 to 6 minutes or until chocolate is melted. Whisk in cream and bourbon.
3. Remove from heat. Gently stir cookies into chocolate mixture, and pour into prepared pan (about 3/4 cup in each mold). Chill 2 to 24 hours or until set.
4. Remove cakes from pan to a wire rack in a parchment paper-lined jelly-roll pan; discard plastic wrap. Slowly pour warm Easy Ganache over cakes, spreading to edges and on sides. Chill 1 hour before serving.
Easy Ganache
Preparation
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.
Note: We tested with LU Le Petit Beurre cookies. Store any leftover ganache in the refrigerator. Reheat in the microwave; drizzle over ice cream or your favorite pound cake.
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