Ganache Frosting

Ingredients:

1/2-pound fine quality semisweet chocolate chopped

1/2 cup heavy cream

1 Tablespoon light corn syrup

1 Tablespoon sugar

1/4 stick unsalted butter (2 Tablespoons)

Finely chop chocolate, in a saucepan bring cream, sugar, and corn syrup to a boil over medium - low heat.  Remove pan from heat and add chocolate whisking until chocolate is melted.  Cut butter into pieces and add to frosting, continue to whisk until smooth.

Transfer chocolate to a bowl and cool, stir occasionally until spreadable.   To help thicken it may be necessary to chill frosting over a bowl of ice, this does a great job in cooling quickly.  What you now have is a ganache sauce, which can be used to glaze a cake, dip a cupcake or coat a truffle.

To pipe and frost a cupcake refrigerate for 3 hours or until firm.  Spoon into a piping bag and frost your cupcake.