14 oz (400 g) bittersweet chocolate, chopped

1 cup (250 ml) 35% cream

1/3 cup (75 ml) light corn syrup

1/3 cup (75 ml) unsalted butter, softened

Place the chocolate in a bowl. Set aside.

In a saucepan, bring the cream and corn syrup to a boil. Remove from the heat and pour over the chocolate. Allow to melt for 1 minute, without stirring.

With a whisk, stir until the ganache is smooth. Stir in the butter. Cover and refrigerate for 1 hour or until the ganache has cooled but is still spreadable. If necessary, quickly warm it up in the microwave oven.

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