Martha Stewart Cupcakes
- Yield Makes about 1 1/4 cups
- 2/3 cup heavy cream
- 6 ounces semisweet chocolate, finely chopped
- 1 tablespoon light corn syrup
- Bring cream to a boil in a small saucepan.
Remove from heat, and add chocolate
and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.
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