When it doesn't work it is runny and won't set regardless how long it is refrigerated. When it does work the recipe is great, so I really want to know how to make it with out fail. If this is a regular ganache you bring the cream to a boil, add the corn cyrup to prevent graininess, remove it from the heat and whisk the chocolate in until smooth. Cool to a usable temperature, depending on what your use is to be. Different chocolates have different optimal melting temperatures and these should be respected, even in a ganache.
Nothing can replace the taste of fine butter.
Crisco was the correct answer, given that he said he didn't want to use butter or lard. Your quibble is with the original poster, not the respondant.