This is the richest, yummiest frosting EVER. DON'T ARGUE WITH ME!!!! It just is, and there's nothing you can do about it.
Makes about 6 1/2 cups, enough to fill and frost a three-layer cake.
24 ounces semisweet chocolate chips (*I sometimes add 1 extra cup chocolate chips to help the ganache firm up faster. Shameful, I know.)
1 quart heavy cream
1 teaspoon light corn syrup
Place chocolate and cream in a heavy saucepan. Cook over med.-low heat until combined and thickened. Increase heat to medium and cook about 8 minutes more, stirring constantly and watching carefully to avoid scorching. Remove from heat, stir in extra chocolate chips, if desired, and whisk the mixture until smooth and melted. Transfer to a metal bowl and chill in refrigerator until mixture reaches spreading consistency (a few hours), stirring every 15 to 20 minutes so that it cools evenly.