Instructions: Place chocolate and cream in a saucepan. Cook over low heat, stirring constantly with a rubber spatula, until thickened, between 20 and 30 minutes. Increase the heat to medium low; cook stirring, 3 minutes more. Remove pan from heat.

Stir in the corn syrup. Transfer to a large bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.

This recipe yields about 3 cups.

Yield: 3 cups

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