3/4 cup (180 ml) 35% cream

6 oz (180 g) semisweet chocolate, coarsely chopped

2 tablespoons (30 ml) orange liqueur (optional)

In a small saucepan, heat the cream over low heat until it begins to simmer. Remove from the heat. Add the chopped chocolate and stir until the chocolate has melted.

Cool in the refrigerator for about 1 hour. Do not let it set completely.

Beat with an electric mixer until it is spreadable.

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