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Bittersweet Chocolate Ganache

  • Yield: 1 1/2 cups


  • 8 ounces bittersweet chocolate, chopped into small pieces
  • 3/4 cup heavy whipping cream
  • 2 tablespoons unsalted butter
  • 1 tablespoon Cointreau or other orange-flavored liquor (optional)


  • Place chopped chocolate in a medium mixing bowl. Set aside. Heat cream and butter in a medium saucepan set over medium heat. Bring just to a boil. Immediately pour boiling cream over chocolate and allow it to stand 5 minutes. Stir with a whisk until smooth. If desired, add liqueur.