Chocolate Ganache

Ganache is a icing or filling for pastries that are made mainly from chocolate and cream. It is the most versatile and most simple dessert components anyone can make.

It is typically made by hot heavy cream poured over chopped chocolate and then stirred until it is smooth. Some add liqueurs or extracts if they so desires.
Chocolate ganache can be poured on the dessert, made into truffles, whipped into a light frosting or filling for pastries. The best thing about ganache is that it is extremely easy and anyone with no skills can make it with no mistakes.
Pouring the heated cream immediately into the chocolate is crucial, this will melt the chocolate if the chocolate pieces are not chopped. By not chopping the chocolate, lumps will appear in the ganache.
This chocolate ganache recipe is made to top off cupcakes. This ganache can be made the night before and let cool overnight. Or it can be made the same day, but it will take a couple of hours for it to cool completely to room temperature.
8 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons light corn syrup
1 ½ ounces unsalted butter
1 cup heavy cream

1. Place chopped chocolate, corn syrup and, unsalted butter in a bowl; set aside.
2. Heat the cream over medium heat until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth.
3. Cool to room temperature.