Chocolate Ganache

1 pound bittersweet chocolate

1 pint heavy cream

1 ounce almond or coffee liqueur

Chop the chocolate into small pieces and place in a large metal bowl.

Bring the cream just to a boil, then immediately pour it over the chocolate, stirring with a rubber spatula to blend. Stir gently until all the chocolate has melted.

Stir in the liqueur.

Allow to cool, stirring frequently with a rubber spatula until the desired consistency is achieved.

"On Baking" by Sarah R. Labensky, Eddy Van Damme, Priscilla Martel and Klaus Tenbergen (2005 Pearson Custom Publishing)