MAKES ABOUT 3 CUPS
16 |
ounces semisweet chocolate, chopped fine |
1½ |
cups heavy cream |
⅓ |
cup corn syrup |
1 |
teaspoon vanilla extract |
Place chocolate in heatproof bowl. Bring heavy cream to boil in small saucepan over medium-high heat, then pour over chocolate. Add corn syrup and let sit, covered, for 5 minutes. Whisk mixture gently until smooth, then stir in vanilla. Refrigerate 1 to 1½ hours, stirring every 15 minutes, until mixture reaches spreadable consistency.