I am helping plan/cater a special event where numerous ladies will be contributing identical desserts. I would like to have them make a very dark, simple, economical recipe of brownies, to be glazed with a White Chocolate Ganache Glaze. The glaze must be thick enough to cover without the brownie showing through, and be soft enough for us to cleanly and easily cut them into tiny squares. Does anyone have recipes or ideas on proportions of chocloate and cream (and corn syrup??) for this type of glaze? Many thanks and I look forward to hearing from you and trying this!