I'm making this bete noire for tomorrow: La Bete Noire I have yet to screw up this recipe. It's easy, and will satisfy most hedonists.
It is a little one-note though. I'd like to add some bourbon to the ganache, which is just 1 cup heavy whipping cream and 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped, in the original recipe.
How much bourbon would be safe to add, and do I need to alter the recipe in any other way? It would be bad if it failed to set.