|bittersweet chocolate, 60% to 62% cacao, chopped||.|
|Frangelico (hazelnut liqueur)||.||.|
Have ready a fine-mesh strainer suspended over a glass bowl.
In a food processor, process the chocolate until very fine.
In a 1 cup microwavable measure with a spout (or in a small saucepan over medium heat, stirring often), scald the cream (heat it to the boiling point; small bubbles will form around the periphery).
With the motor of the food processor running, pour the cream through the feed tube in a steady stream. Process for a few seconds until smooth, scraping down the sides of the bowl as needed. Pulse in the Frangelico. Press the ganache through the strainer. Cover it with plastic wrap and cool just until cool to the touch (under 90°F/32°C) but still fluid. If necessary, reheat in the microwave with 3 second bursts or in a hot water bath.