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Ingredients
- 24 oz semisweet chocolate chips
- 4 cups heavy whipping cream
- 1 teas light corn syrup
Preparation
Step 1
Put chocolate and cream into medium saucepan. Cook over medium heat, stirring constantly until thick 30-35 minutes. Remove from heat. Stir in corn syrup. Transfer to large bowl. Refrigerate until frosting is cool enough to spead, about 2 hours, checkin every 15 minutes. Use immediately.