12 oz (340 g) dark chocolate, chopped

1 1/2 cups (375 ml) 35% whipping cream

3 tbsp (45 ml) corn syrup

Place the chocolate in a bowl and set aside.

In a saucepan over medium-high heat, bring the cream and corn syrup to a boil. Remove from the heat and pour over the chocolate. Let melt for 2 minutes without stirring. Whisk until the ganache is smooth. Cover and refrigerate for about 2 hours, stirring 4 or 5 times, or until the ganache has thickened and is spreadable.

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