Finely chop the chocolate. Use a food processor if you prefer.
Heat the heavy cream in a pan.
When it comes to a boil, turn off the heat. Add the chocolate and stir until the chocolate melts completely. Add liqueur for finishing and stir.
Pour the mixture into ramekins, and chill in the refrigerator. Chill for about an hour or longer to set.
Story Behind this Recipe
I love smooth chocolate ganache. I created this recipe to make extremely soft chocolate!
Finely chop the chocolate so it melts easily. When the heavy cream comes to a boil, turn off the heat before adding the chocolate. This prevents separation and the chocolate and cream blends beautifully.