- 1 cup whipping cream
- 1/2 cup light corn syrup
- 10 ounces bittersweet (not unsweetened) or semisweet chocolate chopped
Bring cream and corn syrup to boil in heavy medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Refrigerate until cool but still pourable, stirring occasionally, about 45 minutes.
This recipe yields about 2 1/2 cups.