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Ingredients
- 1 cup heavy cream
- 2 T light corn syrup
- 12 oz semisweet or bittersweet chocolate
- 2 tsp vanilla
Preparation
Step 1
In a medium saucepan over medium heat, bring the cream and corn syrup to a boil. Remove from heat ansd whisk in the chocolate until melted. Stir in the vanilla. Pour into jars ansd cool completely before covering or refrigerate. Keeps up to one month in a refrigerator.