1/2 cup heavy cream
2 tbs unsalted butter
1 tsp light corn syrup
8 oz. chopped, semi-sweet chocolate + 6 oz. for dipping
about 1/2 cup dark cocoa powder, sifted
Mix the cream, butter and corn syrup together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat. Add 8 ounces of the chopped chocolate, and gently swirl the pan. Do not stir. Allow to rest for 5 minutes.
After 5 minutes, whisk slowly to combine.
Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes.
In the meantime, line baking sheets with parchment paper.
After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes.
We'll come back to these in about an hour!
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