1 Cup Whipping Cream
10 oz. White Chocolate, coarsely chopped and divided
2 Tablespoons light Corn Syrup
1/3 Cup Half and Half
In a saucepan, heat cream over medium heat just to boiling. Remove from heat. Reserving 1/3 cup chocolate, add remaining chocolate and corn syrup to cream. WIth a wire whisk, blend until smooth. Pour into a small bowl, stir in half and half. Cover and ref. at least 3 hours. Stir in remaining chocolate. Serve chilled over ice cream. Store in a airtight container in ref.
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