Poured and Whipped Chocolate Ganache

Course: Dessert

1 cup heavy whipping cream
1 pound semisweet or bittersweet (not unsweetened) chocolate (55% to 65% cocoa solids), coarsely chopped
¼ cup light corn syrup
4 tablespoons unsalted butter very soft
2 tsp vanilla optional

Place chopped chocolate in a medium-size, heat proof bowl (stand mixer bowl is perfect)
Put cream in a saucepan. Place over medium heat and bring to a simmer, about 160°F (70°C). Remove the pan from the heat and allow the cream to cool to lukewarm, about 110°F (45°C). Pour the cream mixture over the melted chocolate and thoroughly whisk it in.
If making a frosting, distribute dabs of the butter all over the surface of the ganache (the butter has to be very soft, roughly the consistency of mayonnaise, or it won’t incorporate smoothly) and whisk them in. Add corn syrup and vanilla to chocolate, combine thoroughly.
To use later, Cover the bowl with plastic wrap and let it stand in a cool place, not the refrigerator, until it is of spreading consistency. You may prepare the ganache up to 1 day in advance, but leave it at a cool room temperature—if you refrigerate it, it will be too stiff to spread.

To rewarm stiff ganache, place the heat-proof bowl over a pan of hot water while stirring.