Simple Chocolate Ganache
- 12 ounces bittersweet chocolate, coarsely chopped
- or 12-oz bag Ghiardelli double chocolate chips
- 1 cup heavy cream
- 1/2 tablespoon ground expresso (optional)
- 1 tablespoon liqueur (optional)
Pour chocolate (chunks or chips) into a large metal bowl. Add expresso and liquor and stir to mix evenly. Heat the heavy cream to boiling on the stove or in a microwave and pour it over the chips. Stir the mixture until it is uniform. As the hot cream melts the chocolate the mixture looks horrible at first; keep stirring. Eventually it will blend into a smooth, dark liquid. Cover loosely with plastic wrap and let it sit at room temperature for up to a few hours, stirring occasionally, until it thickens to a spreadable consistency. If necessary, the ganache can be cooled in the refrigerator, but it must be checked and stirred frequently so that it thickens evenly (otherwise it will be too thick at the edges and too thin in the center of the ganache). If it thickens too much it can be softened by beating over hot water.