What to put in choc to keep cake topping soft...haven't got cream - would syrup work?

[linspins]

I've got some green and black's milk cooking chocolate, and want to put it on a cake. I've used cream in the past to make a ganache, (and often get it wrong!!) but am on own with kids in bed so can't go out to get cream. Can I put something else in to keep it a bit soft/sticky so the choc doesn't crack when cake cut? Golden syrup? butter?

just use butter and make a buttercream icing.

Butter mixed with the chocolate will do it. Lush!

I've used milk in the past. I let it set as much as it was going to then beat in a little icing sugar to get it to a good spreadable consistency.