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Ingredients
- 8 ounces semisweet chocolate, finely chopped
- 3/4 cup heavy cream
- 2 Tbsp corn syrup
Details
Servings 12
Preparation
Step 1
Put semisweet chocolate, cream, and corn syrup into a heatproof bowl set over a pan of simmering water, and stir until smooth.
Let cool 5 minutes then refrigerate until firm, about 30 minutes to 1 hour. Stir to make smooth enough to spread.
Note: Can be poured after the 5 minutes of cooling to coat cakes.
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