In a heavy saucepan, boil the cream. Turn the heat off and add the chopped chocolate pieces and let it set for about 5-6 minutes until melted. Use a rubber spatula to stir the mixture until all the pieces are melted. Stir in the Chambord liqueur.

Pour it into a bowl and cover with plastic wrap. Refrigerate the ganache until firm enough to put into a piping bag.

This will keep in a container refrigerated for about 2 weeks.

Yield about 1 1/2 cups.