1 pound semi-sweet chocolate, roughly chopped
1 1/2 cup heavy cream
1/3 cup dark 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.
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