CHOCOLATE CREAM FROSTING
Makes about 3 cups
1 1/2 cups heavy cream
16 ounces semisweet chocolate, chopped fine (hope you have a Cuisinart)
1/3 cup corn syrup
1 teaspoon vanilla extract
Place chocolate in heatproof bowl.
Bring heavy cream to boil in small saucepan over medium-high heat; pour over chocolate. Add corn syrup and let stand 3 minutes. Whisk gently until smooth; stir in vanilla.
Refrigerate 1 to 1 1/2 hours, stirring every 15 minutes, until mixture reaches spreadable consistency.
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