Barefoot Contessa
24 ounces semisweet chocolate chips
1 ½ cups heavy cream
2 tbs light corn syrup
½ tsp pure vanilla extract
4 tbs (½ stick) unsalted butter, at room temperature
Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted.
Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted.
Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
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