Ganache for Steph

1 1/4 cup whipping cream
2 tablespoons light corn syrup
1/2 stick butter
1 pound bittersweet or semisweet chocolate, chopped into 1/4-inch pieces

Bring the cream to a simmer in a 2-quart nonreactive saucepan over medium heat. Add the corn syrup and butter and remove the pan from the heat. Immediately add the chocolate and swirl the pan to make sure the chocolate is submerged in the hot liquid. Let stand for 3 minutes.

Using a medium wire whisk, start in the center of the pan and begin whisking slowly in a small circle. As soon as the ingredients in the center of the pan are smooth, begin to whisk slowly outward in an ever-widening arc until the ganache is smooth. If a lump or two of unmelted chocolate remains, place the pan over very low heat and whisk gently until all chocolate is melted.

Scrape the ganache into a bowl and cover loosely with plastic wrap. Cool the ganache to spreading consistency, either at room temperature or in the refrigerator. If you refrigerate the ganache, stir and scrape the bowl with a rubber spatula occasionally so the ganache cools evenly.

Use the ganache immediately, or refrigerate or freeze.

To lighten the ganache, if desired, use the paddle attachment on a mixer and beat the ganache at medium speed for about 30 seconds, don't whip longer or at a high speed.

Storage: Cover the unwhipped ganache tightly and refrigerate or freeze. Bring back to room temperature and use, or beat to lighten as above.