This ganache has just the right balance of sweetness and the Chambord gives it such a wonderful raspberry flavor
This recipe makes enough for 12 cupcakes
Double the recipe for 9 inch layer cake
6 ounces good quality bittersweet or extra dark chocolate chips, such as Guittard
4 tablespoons unsalted butter
1/2 cup sour cream
1 tablespoon Chambord Liqueur
2 cups powdered sugar
1/4 teaspoon kosher salt
In a small sauce, pan gently melt the chocolate chips and butter and stir until smooth and melted
In a medium bowl, combine the sour cream, Chambord, kosher salt, and powdered sugar
Add the melted chocolate mixture
With a handheld mixer beat on high, about three minutes, scraping the sides down the sides from time to time, until it is light and fluffy
Frost the cake or cupcakes - it will stay soft a room temperature or harden when refrigerated