Bittersweet Ganache Glaze
- ½ cup heavy cream
- 1 tsp. light corn syrup
- 4 oz. bittersweet chocolate, chopped (I prefer 55% to 63% bittersweet chocolate)
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.