 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Ingredients:
2 3/4 cups mini semisweet chocolate chips |
2 cups heavy cream |
1 tsp unsalted butter |
Directions:
1. 1 Put the chocolate chips in a large heatproof bowl. Bring the cream to a boil in a medium saucepan.
2. 2 Just before the cream comes to a full boil, pour the cream into the chocolate chips and whisk together until smooth.
3. 3 Add the butter and stir until smooth and shiny. Place plastic wrap directly over the surface to prevent a skin from forming, then let stand at room temperature overnight to cool. Store in the refrigerator, covered, for up to three weeks.
4. From Zombie Cupcakes: From the grave to the table with 16 cupcake corpses by Zilly Rosen, (C) © 2011 Andrews McMeel Publishing, LLC
|
|