Place the chocolate chips in a heat proof bowl, set aside

Put the heavy cream into a microwave safe measuring cup or bowl and microwave for 2-3 minutes or until boiling. If you don't have a microwave you can bring to a boil in a saucepan on the stove.

Once the cream is boiling stir in the instant coffee if you want to make mocha ganache. If you want plain ganache leave out the coffee.

Pour the hot cream over the chocolate and let it sit for about 5 minutes so that the chocolate melts.

Using a whisk slowly stir the chocolate until it has completely mixed with the cream. If there are any lumps of un-melted chocolate you can microwave for a few seconds (no more than 10 seconds at a time) to melt it completely.

Stir in the corn syrup and 0.5-1 teaspoons of extract of your choice. Allow to cool before using as a filling or frosting. Store in an air tight container in the refrigerator.