Chocolate Ganache Frosting

A frosting forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Double Chocolate Layer Cake, where it is originally used.

Ingredients

• 1 pound (450 g) fine-quality semisweet chocolate such as Callebaut
• 1 cup (240 ml) heavy cream
• 2 tablespoons (30 ml) sugar
• 2 tablespoons (30 ml) light corn syrup
• 1/2 stick (1/4 cup (960 ml)) unsalted butter

Method

1. To make the frosting, finely chop the chocolate. In a 1 1/2- to 2-quart (1.89 L) saucepan, bring the cream, sugar, and corn syrup to a boil over moderately low heat, whisking until the sugar is dissolved.
2. Remove the pan from the heat and add the chocolate, whisking until the chocolate is melted. Cut the butter into pieces and add it to the frosting, whisking until smooth.