- 1 cup heavy cream
- 2 tablespoons light corn syrup
- 12 ounces semisweet or bittersweet chocolate, chopped
- 2 teaspoons pure vanilla extract
- In a medium saucepan, combine the cream and corn syrup; bring to a boil.
- Remove from heat and whisk in the chocolate until melted and smooth. Stir in the vanilla. Let cool.
- Refrigerate in an airtight container for up to 1 month.