Chocolate Ganache
 
Makes about 1½ cups
Ingredients
  • 1⅓ cups (227 grams) chopped bittersweet chocolate
  • ¾ cup (170 grams) unsalted butter
  • 4 teaspoons (28 grams) corn syrup
  • 1 tablespoon (15 grams) water
Instructions
  1. In a small saucepan, melt chocolate and butter over medium-low heat. Remove from heat; stir in corn syrup and 1 tablespoon (15 grams) water. Let stand until slightly thickened, about 15 minutes. Use immediately, or cover and refrigerate for up to 4 days. Reheat over low heat before using.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/amaretto-boston-cream-pie/