Photography: Pål Allan
- 8 ounces bittersweet chocolate, chopped
- 1 1/4 cups heavy cream
- 1 tablespoon light corn syrup
Ganache can be refrigerated for up to 5 days. Reheat in a heatproof bowl set over a pan of simmering water before using.
Place chocolate in a medium heatproof bowl. Bring cream and corn syrup to a simmer in a small saucepan over medium heat. Pour over chocolate; let stand for 1 minute. Stir until shiny and smooth. Let cool slightly.