1 poundsemi-sweet chocolate, roughly chopped 1 1/2 cupheavy cream 1/3 cupdark corn syrup, plus more to taste
Need a stand mixer, this takes a while
Put the chocolate in a large bowl and set aside. In a small saucepan, whisk together the cream and corn syrup and bring to a boil. Pour the cream mixture over the bowl of chocolate and immediately whisk until smooth. Set aside to cool completely, about 1 hour. Transfer the chocolate mixture to the bowl of a standing electric mixer bowl and whip on high speed, until creamy and fluffy. Use as desired. May be stored covered in the refrigerator for up to 1 week. Take an ice cream scoop and plop a dose on top of a cupcake, chocolate or vanilla, you decide. I like to have a set of already baked cup cakes in the freezer and you frost one at a time as needed.