Adapted from Thomas Keller (of French Laundry fame)’s recipe. This is the sort of recipe that makes cooking feels like magic: who knew you’re only ever three steps from ganache?
4 oz really good semisweet chocolate, finely chopped
½ cup heavy cream
¼ cup light corn syrup
Combine cream and corn syrup in heavy saucepan and bring to a simmer.
Pour warm liquid over bowl of chopped chocolate and allow to sit for three to four minutes, or until chocolate has melted.
Whisk until shiny.
Covered, extra sauce keeps in the fridge for up to a week. Warm sauce gently on top of double boiler or in the microwave before using.