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White Chocolate Ganache

2 cups heavy cream

2 boxes (6 ounces each) white baking chocolate, finely chopped

¼ cup coffee-flavored liqueur

Bring cream to boiling in a heavy medium-size saucepan over medium-high heat. Remove from heat. Stir in white chocolate until melted and smooth. Stir in liqueur. Pour into a bowl, straining through a sieve. Refrigerate 30 minutes, stirring occasionally.

Use a whisk or an electric mixer on low speed, beat chocolate mixture just until fluffy, about 30 seconds. Refrigerate until chilled, about 1 hour. Then beat on high until thickened, about 30 seconds (do not overbeat).

From Family Circle Best-Ever Cakes& Cookies