Coffee Liqueur Ganache Icing

This recipe goes with Chocolate Cake IV.

Prep: 10 min.; Cook: 5 min., Stand: 45 min.

INGREDIENTS:
3 (4-ounce) bittersweet chocolate baking bars, finely chopped
1 1/4 cups whipping cream
1 Tbs. butter
2 Tbs. coffee liqueur (Kahlúa)

DIRECTIONS:
Place chocolate in a bowl. Heat cream in a small saucepan over medium heat just until cream begins to boil. Pour over chocolate in bowl, stirring until smooth. Stir in butter and liqueur. Let stand 45 minutes or until spreading consistency.

YIELD:
Makes 2 cups

CREDIT: Florence Neavoll, Salem, Oregon , Southern Living, SEPTEMBER 2005