This recipe is from the Martha Stewart website
Makes 2 cups
- 1 1/2 cups heavy cream
- 2 teaspoons light corn syrup
- 12 ounces bittersweet chocolate, preferably Valrhona, finely chopped
Bring cream and corn syrup to a simmer in a small saucepan. Place chocolate in a food processor. With the machine running, add the cream mixture in a slow stream. Process until smooth and shiny.
Refrigerate in an airtight container, stirring occasionally, until thick enough to spread. Use immediately, or refrigerate in an airtight container for up to 3 days