- 6 tablespoons whipping cream
- 6 tablespoons light corn syrup
- 8 ounces semisweet chocolate chopped
Bring cream and corn syrup to boil in heavy medium saucepan. Reduce heat to low. Add chocolate; whisk until smooth. Remove from heat. Let cool until glaze thickens slightly but can still be poured, about 25 minutes.
This recipe yields about 1 1/3 cups.