This recipe for chocolate ganache was adapted from "Martha Stewart's Baking Handbook."
- 4 cups heavy cream
- 2 pounds best-quality semisweet chocolate, finely chopped
- 1/4 cup light corn syrup
- 1/4 teaspoon salt
In a small saucepan over medium-high heat, bring cream to a full boil; turn off heat. Add chocolate, and swirl pan to completely cover with cream. Slowly whisk mixture until smooth. Add corn syrup and salt; stir until combined. Transfer to a clean bowl.