14 oz (400 g) bittersweet chocolate, chopped

1 cup (250 ml) 35% cream

1/3 cup (75 ml) 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. Let melt for 1 minute, without stirring.

With a whisk, stir until smooth. Whisk in the butter. Leave at room temperature a couple of hours. Cover and refrigerate until the ganache is cold but still spreadable, about 30 minutes.

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