Elan Dakota Halpern
Yield: 2 cups ganache
1 cup High cocoa chocolate (60-72%--the more cocoa the more chocolate it
1 cup heavy cream
1 T soft butter, cut in small pieces
1 TB corn syrup (corn syrup will make ganache smooth and shiny
Cut chocolate into small pieces for easier melting.
Set aside in a metal bowl.
Combine cream and corn syrup in a small heavy-bottomed sauce pan and place
over medium-high heat.
Bring cream to a boil and take off heat. Immediately pour hot cream over chocolate and let stand for 2 minutes.
After 2 minutes, fold cream into chocolate until fully incorporated.
Once the cream and chocolate is fully incorporated stir in butter to create a glossy shine. Place plastic wrap directly onto the ganache and let it cool.