1/2 cup of heavy (double) cream
2 tablespoons of unsalted butter
1 tablespoon of light corn syrup
6 ounces of European bittersweet chocolate, finely chopped

In a small heavy saucepan over high heat, combine the cream, butter and corn syrup. Bring to a boil and remove from the heat. Stir in the chocolate and then place over low heat. Whisk until the chocolate melts and the mixture is smooth, about 1 minute. Remove from the heat and use as directed in specific recipes. Makes about 1 cup