Chocolate Glazing Ganache

• 1 1/2 cups (360g) heavy cream
• 1/4 cup (60g) whole milk
• 1/2 cup plus 2 tablespoons (125g) sugar
• 1/4 cup plus 3 tablespoons (125g) light corn syrup
• 11 ounces (312g) bittersweet chocolate (preferably Valrhona Caraibe 66% cacao), finely chopped
• 9 tablespoons (125g) unsalted butter, very soft, cut into pieces

1. Put the cream, milk, sugar, and corn syrup in a saucepan and bring to a boil over medium-high heat.
2. Put the chocolate into a large heatproof bowl and pour in the hot liquid.
3. Stir with a rubber spatula until smooth.
4. Add the butter a piece at a time, stirring until its incorporated before adding the next piece.
5. If not using immediately, transfer the ganache to a smaller bowl and cover with plastic wrap, pressing the plastic onto the surface of the ganache.
6. Refrigerate for up to 3 days.
7. Warm in the microwave before using.

heavy cream, milk, sugar, light corn syrup, bittersweet chocolate, unsalted butter

Taken from www.epicurious.com/recipes/food/views/chocolate-glazing-ganache-376832 (may not work)