1 1/2 cups heavy cream
1 tablespoon light corn syrup
2 tablespoons unsalted butter
2 1/2 cups semi-sweet chocolate, finely chopped
1 tablespoon Dutch process cocoa powder

Scald the cream; while barely simmering, stir in the corn syrup and butter, just until melted.

Turn off heat. Stir in chocolate and cocoa powder, leaving (about 5 minutes) until chocolate has melted. Stir gently until smooth.

Refrigerate for 2 or 3 hours, stirring occasionally until mixture is of a spreadable consistency.

Submitted by: CM