====== Ganache Glaze ======

===== Ingredients =====

  * 4 oz (120 g) bittersweet chocolate, chopped
  * 1/2 cup (115 g) unsalted butter
  * 1 Tbsp (15 mL) corn syrup

===== Instructions =====

  - Put the chocolate, butter and corn syrup in a small metal bowl and place this over a small pot of barely simmering water
  - Stir with a spatula until melted.
  - Set aside to cool to 90°F to 95°F (32°C to 35°C). This temperature range allows the glaze to be fluid enough to pour smoothly over a cake. For a mousse cake it ensures it will properly set without melting the mousse.