Ingredients
3/4 cup heavy cream
8 oz semi-sweet baking chocolate
1 T light corn syrup
Directions
Bring the cream to a simmer in a small saucepan. Reduce heat to low, add chocolate and syrup, and whisk until chocolate is completely melted. Remove from heat and let cool for 15 minutes. Refrigerate, stirring occasionally, until at desired consistency (about 15 more minutes). More difficult to spread if fully cooled.
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