Return to Main Recipes Page/Return to Home Page

Chocolate Blackout Cream (D, TNT)
Source: "Bruce's Bakery Cookbook," by Bruce Zipes, Clarkson Potter ISBN: 0609604740, Hardcover
Serves: 2-1/2 cups (enough to fill and frost a 2-layer cake)

1/2 cup sugar
2 tablespoons light corn syrup
l0 ounces good-quality semisweet chocolate, coarsely chopped
1/4 cup cornstarch
1/4 cup heavy cream
4 tablespoons unsalted butter, (1/2 stick) cut into pieces

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

Nutritional Info Per Serving: N/A