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Tequila Almond Liqueur Ganache

Categories: Frosting & Fillings

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This ganache is perfect for the Mexican Chocolate Bundt Cake. Just drizzle it on top of the cake once it has cooled.


  • 3.15 oz. Mexican chocolate
  • 1/2 c. heavy cream
  • 2 tbsp. tequila almond liqueur
  • 1/4 to 1/3 c. powdered sugar
  • 1/4 tsp. vanilla extract
  • 1 tbsp. cocoa
  • 2 tbsp. butter
  • 1/4 tsp. cinnamon
  • salt pinch


Place chocolate in a bowl. Heat cream in a small saucepan until simmering, and then pour over chocolate. Let stand for 2 minutes and stir. Add butter, liqueur, if using, vanilla extract, powdered sugar, cinnamon, cocoa powder, and salt until smooth. Let stand, stirring occasionally, until slightly thickened.