This is really a nice icing for either a German chocolate cake or the really dark Devils Food Cake. It has to be chilled sufficiently to keep it shape on the cake.
- 24 oz. semisweet chocolate wafers
- 4 cups whipping cream
- 1 tsp. light corn syrup
Place the chocolate and cream in a heavy saucepan over low heat. Stirring constantly with a rubber spatula until melted, combined and thickened. (20-25 minutes).
Increase the heat to medium and cook a further 3 minutes. Remove from the heat and add the corn syrup. Transfer this mixture to a metal bowl and refrigerate. Check every 15-20 minutes and stir until it is cool enough to spread (about 2 – 2 1/2 hours).
It is worth it, I promise you.