Chocolate Ganache

Directions

1. Split the vanilla bean lengthwise and add in it to the cream, together with the salt and grnd coffee. Bring to a gentle boil, then continue boiing for one minute. Remove from heat and let sit a couple min, then strain through a fine sieve into a mixing bowl.
2. Heat the chocolate (carefully). I use a double boiler, that is dicey sufficient. Don't use direct heat.
3. Add in the melted chocolate to the warm cream and whisk to blend. Add in the liqueurs and blend, then add in the butter and blend.
4. If this is to be used for truffles, you need to freeze it overnight.
5. For any other purpose, like a cake filling, I'd still chill it a good bit to let it hard up.
6. Here's one I use for truffles. If you do not like coffee/mocha, omit the beans and substitute Cognac for the Kahlua.