Makes enough to ice the outsides and middle of 2 9 inch layers.
16 oz. Chocolate, semi-sweet (chips or chopped into small pieces)
Variation: Can substitute white chocolate for white chocolate icing
8 Tbsp (4 oz.) Butter, unsalted
1/2 c. sugar, white
2 Tbsp. corn syrup
2 tsp. vanilla
1/4 tsp. salt
1.25 c heavy cream
In microwave-proof bowl, add chocolate and microwave on 30% power for 2 minutes. Stir, then continuing microwaving until chocolate in just melted and smooth. Melt butter in a small sauce pan on medium heat; add corn syrup and sugar and simmer for 5 minutes. Add melted chocolate, butter-sugar mixture into a mixer bowl. Place in a large bowl/sink of ice water and mix with hand-mixer or whisk for 2 minutes, until mixture reaches 70F. Return bowl to mixer, and beat on high with paddle attachment for 2 minutes.