Ganache 101 Martha Stewart 8oz bittersweet chocolate, chopped; 1 1/4c heavy cream; 1T light corn syrup. Place chocolate in a medium heat proof bowl. Bring cream and corn syrup to a simmer in a small saucepan over medium heat. Pour over chocolate; let stand for 1 minute. Stir until shiny and smooth. Let cool slightly. COOK'S NOTE: Ganache can be refrigerated for up to 5 days. Reheat in a heatproof bowl set over a pan of simmering water before using.