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15 ounces milk chocolate morsels (about 2 1/2 cups)
3/4 cup butter
3 tablespoons honey
1/3 cup heavy cream
1 tablespoon bourbon
2 cups coarsely chopped butter cookies
PARCHMENT PAPER
Easy Ganache
Preparation
1. Line each compartment of a 6-mold mini cheesecake pan (or jumbo-size muffin pan) with plastic wrap.
2. Pour water to depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer; place chocolate and next 2 ingredients in top of double boiler over simmering water. Cook, stirring occasionally, 5 to 6 minutes or until chocolate is melted. Whisk in cream and bourbon.
3. Remove from heat. Gently stir cookies into chocolate mixture, and pour into prepared pan (about 3/4 cup in each mold). Chill 2 to 24 hours or until set.
4. Remove cakes from pan to a wire rack in a parchment paper-lined jelly-roll pan; discard plastic wrap. Slowly pour warm Easy Ganache over cakes, spreading to edges and on sides. Chill 1 hour before serving.
Note: We tested with LU Le Petit Beurre cookies. Store any leftover ganache in the refrigerator. Reheat in the microwave; drizzle over ice cream or your favorite pound cake.
source : http://www.myrecipes.com/
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