Source: Martha Stewart Living, December 2002
- 6 ounces semisweet chocolate, finely chopped
- 2/3 cup heavy cream
- 1 teaspoon corn syrup
Place chocolate in a small heatproof bowl. Bring cream just to a boil in a small saucepan, and pour over chocolate. Whisk gently until chocolate has melted and mixture is smooth. Whisk in corn syrup. Let cool and thicken slightly, about 10 minutes, before using.