An incredibly rich and creamy Chocolate Ganache Frosting recipe. Perfect for piping on cookies, it sets beautifully and will take your cookies to a whole new level.
Add the heavy cream and corn syrup to a small saucepot and bring it to a simmer, stirring occasionally. As soon as it starts to simmer, pour it over the chocolate.
Let this come to room temperature until solid but pipeable, this will take a while so I suggest whisking it every few minutes to help cool it down faster.
To speed up even more you can place it in the fridge and whisk it again every few minutes. Just be sure it does not become too cold and hard that is no longer pipeable.
Place the pipeable ganache into a pastry bag with an open star tip. Pipe rosettes on top of each cookie, but do not go all the way to the edge, we want to still see some of the cookie along the outside.