1 lb. good quality semi-sweet chocolate

1 cup heavy cream

2 tbls. sugar

2 tbls. light corn syrup

1/2 stick unsalted butter

Fineley chop chocolate.  In a saucepan, bring ream, sugar, and corn syrup to a boil over low heat.  Stir until sugar is dissolved.  Remove pan from stove and add chocolate, stir until chocolate is melted.  Cut butter into pieces and add to frosting mix.  Stir until mixed.  Cool frosting. 

Good for 3 days.