Line an 8 inch square pan with non-stick foil. Line a large baking sheet with wax paper. Heat 2/3 cup of heavy cream and 2 tbsp of coffee liqueur just to a simmer. Add 6 oz semisweet chocolate, 8 oz bittersweet chocolate, 2/3 cup of confectioner's sugar and 1/4 tsp of salt to a food processor. Whirl 1 to 2 minutes until ground. With machine running, add cream mixture in a steady stream; process until smooth. Scrape into a pan; chill 1 1/2 hours.
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