This rich and simple filling is delicious with cream pies and cakes.
- Yield: Makes 2 1/3 cups
Source: Martha Stewart Weddings, Spring 2000
- 12 ounces bittersweet chocolate, chopped
- 10 ounces heavy cream
- 1 teaspoon light corn syrup
Place chocolate in medium heat-proof bowl or top of double boiler; set over simmering water. Stir occasionally until melted. Remove from heat; set aside.
In small saucepan over medium heat, heat cream just until hot (do not boil). Slowly whisk hot cream into melted chocolate. Stir in corn syrup. Refrigerate in airtight container, stirring occasionally until spreadable. Remove from refrigerator; store in airtight container at room temperature until ready to use.