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Make this for our Darkest Chocolate Crepe Cake.

Martha Stewart Living, January 2006

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Yield:
Makes about 2 cups
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Ingredients

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Directions

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  • 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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