This version is known as the basic ganache or 2:1 ratio ganache, meaning it is made with 2 parts dark chocolate to 1 part heavy cream by weight. I use this recipe mostly as a filling with my cakes.
1 cup heavy cream
1 ounce light corn syrup
1 ounce unsalted butter
1 pound sweet dark chocolate chopped into fine pieces
Place cream, corn syrup and the butter in a saucepan and bring to a boil
Remove from heat and add the chopped chocolate stirring until the chocolate is completely melted