- 1/3 cup heavy whipping cream
- 1 tablespoon butter
- 1 tablespoon light corn syrup
- 6 ounces semisweet or bittersweet chocolate, cut into ¼-inch pieces (see Note)
- In a small saucepan, combine the cream, butter, and corn syrup. Bring to a simmer over medium heat.
- Remove from the heat and add the chocolate all at once. Shake the pan to make sure all the chocolate is submerged; let the chocolate melt for about 2 or 3 minutes. Whisk smooth, then scrape into a bowl and cool to room temperature, when the ganache will set and thicken.
- Use the cooled ganache immediately to sandwich any rolled or drop cookies.