Preparation

1. In a bowl, place the chocolate. Set aside.
2. In a saucepan, bring the cream and corn syrup to a boil. Pour over the chocolate and let melt for 2 minutes without stirring. With a spatula, stir the ganache until smooth. Add the butter and stir until melted and smooth.
3. Let cool for 2 hours at room temperature or until the ganache is spreadable. Serve or cover with plastic wrap.
4. The ganache will keep for 3 to 4 days at room temperature or in a refrigerator. Let come to room temperature and mix thoroughly before serving.