• 6 ounces semisweet or bittersweet chocolate , chopped
• 8 ounces sour cream
• 2 tablespoons unsalted butter , softened
• 2 tablespoons light corn syrup
• 1 tablespoon Amaretto or Frangelico or Cognac

Place the chocolate in a small metal bowl, and set it over a pan of simmering water. Turn off the heat and the let chocolate sit, stirring occasionally, until it's melted and smooth. Set aside and cool slightly. Remove the lid from the sour cream, and microwave until tepid.

Stir first the butter and then the sour cream into the chocolate. Add the corn syrup and liqueur, and stir until well combined. The ganache should be very smooth. Let cool, stirring occasionally, until spreadable.