Peppermint-Mocha Ganache

• 1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
• 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into small pieces
• 2 Tbsp. brewed strong MAXWELL HOUSE Coffee
• 2 Tbsp. crushed candy canes

1. Microwave COOL WHIP and chocolate in medium microwaveable bowl on HIGH 2 to 2-1/2 min.
2. or until chocolate is completely melted and mixture is well blended, stirring every minute.
3. Stir in coffee.
4. Refrigerate 30 min.
5. or until ganache is thick enough to spread, then use to top cupcakes or other desserts as a frosting.
6. Sprinkle with crushed candy.

chocolate, coffee, canes

Taken from www.kraftrecipes.com/recipes/peppermint-mocha-ganache-175618.aspx (may not work)