Bittersweet Ganache Glaze
- 4 oz. bittersweet chocolate, chopped (I prefer 55% to 63% bittersweet chocolate)
- ½ cup heavy cream
- 1 tsp. light corn syrup
In a small saucepan, warm the cream over medium heat until the cream begins to simmer around the edges of the pan. Remove from heat and add the chopped chocolate pieces and the corn syrup. Let stand for 5 to 7 minutes and then stir until smooth.