In a microwave-safe bowl, melt chocolate and butter. Stir in the remaining ingredients. Spread over graham cracker layer. Cover and refrigerate for 8 hours or overnight. Yield: 12-15 servings.

Immediately pour the warm cream over the chocolate and allow to sit for 1 minute before whisking until smooth. Pour the ganache over the chilled cake, smoothing with a spatula. Using a spoon ...