Martha Stewart Living, January 2006
- 1 1/4 cups heavy cream
- 1 tablespoon light corn syrup
- Pinch of salt
- 10 ounces semisweet chocolate, finely chopped
- Bring cream, corn syrup, and salt to a boil in a medium-heavy saucepan over medium-high heat. Remove from heat. Add chocolate; swirl pan to cover completely with cream. Let stand about 5 minutes. Stir until smooth. Let cool completely.
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