12 oz (340 g) dark chocolate, chopped

1 1/2 cup (375 ml) 35 % heavy cream

2 tbsp (30 ml) corn syrup

2 tbsp (30 ml) unsalted butter, softened

In a bowl, place the chocolate. Set aside.

In a saucepan, bring the cream and corn syrup to a boil. Pour over the chocolate and let melt for 2 minutes without stirring. With a spatula, stir the ganache until smooth. Add the butter and stir until melted and smooth.

Let cool for 2 hours at room temperature or until the ganache is spreadable. Serve or cover with plastic wrap.

The ganache will keep for 3 to 4 days at room temperature or in a refrigerator. Let come to room temperature and mix thoroughly before serving.

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