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Ingredients
- 3 cups Cool Whip Whipped Topping (Do not thaw.)
- 6 oz. Baker's Semi-Sweet Chocolate, broken into small pieces
- 2 Tbsp. brewed strong Nabob Coffee
Method
- Microwave Cool Whip and chocolate in medium microwaveable bowl on HIGH 2 to 2-1/2 min.
- or until chocolate is completely melted and mixture is well blended, stirring every minute.
- Stir in coffee.
- Refrigerate 30 min.
- or until ganache is thick enough to spread, then use to top cupcakes or other desserts as a frosting.
