In a medium saucepan over low heat, combine 1-1/2 cups of water, the sugar, and corn syrup. Stir in the chocolate and cook, stirring constantly, until the chocolate is melted, about 2 to 3 minutes.

In a small bowl, combine 1/2 cup of water and the cornstarch and whisk until the cornstarch is dissolved. Add the dissolved cornstarch paste and the heavy cream to the chocolate mixture and bring to a boil, stirring constantly. Boil for 1 minute. Remove from the heat and whisk in the butter.

Transfer the mixture to a bowl. Cover the surface with plastic wrap and chill for 1 hour before serving.

Poster's Notes: The author writes: "This is our own special recipe for blackout cream, a sweet, creamy, comfort-food pudding with the grown-up taste of dark chocolate. It's an essential ingredient in our Blackout Cake, (click here for recipe) but you can also use it for any layer cake-or grab a spoon and eat it alone or with whipped cream.

Posted by Nancy Berry