1 cup heavy cream
2 tablespoon light corn syrup
12 oz semi-sweet chocolate
2 teaspoons vanilla
2 tablespoon light corn syrup
12 oz semi-sweet chocolate
2 teaspoons vanilla
- In a medium saucepan, combine the cream and corn syrup. Bring to a boil.
- Remove from heat. Add the chocolate and whisk until melted.
- Stir in vanilla.
- Pour into a canning jar.
* To serve, warm in the microwave or a saucepan.
* Store in the refrigerator. Will keep for 2 weeks.
Image courtesy of Simon Howden at FreeDigitalPhotos.net
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