Ingredients
| 2 tbsp | 28 g | unsalted butter |
| 1 1/3 cup | 227 g | semisweet chocolate chips |
| 1 tsp | vanilla extract | |
| 2/3 cups | 131 g | granulated sugar |
| 3 tbsp | corn starch | |
| 2 tbsp | 11 g | unsweetened cocoa powder |
| 1/8 tsp | salt | |
| 3 large | egg yolks | |
| 1 cup | 227 g | heavy cream (divided) |
| 2 cups | 454 g | milk |
| Topping | ||
| 227 g | heavy whipping cream | |
| 28 g | confectioners sugar | |
| 1 tsp | vanilla bean paste, or good quality vanilla extract |
Method
Filling
- Place the chopped chocolate, butter, and vanilla extract in a 2-quart mixing bowl; set aside.
- In a medium saucepan away from heat, whisk together the sugar, cornstarch, cocoa, espresso powder, and salt. Whisk in 1/4 cup of cold heavy cream until the mixture is smooth, with no lumps. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks.
- Place the saucepan over medium heat, and gradually whisk in the remaining cream and milk.
- Bring to a boil, whisking constantly as the mixture thickens; boil for 1 minute.
- Whisk until the chocolate is melted and the mixture is smooth.
- Pass the filling through a strainer into a bowl to remove any lumps.
- lace plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly.
Topping
- Place the heavy cream in a chilled mixing bowl.
- Whip until the whisk begins to leave tracks in the bowl.
- Add the sugar and vanilla and whip until the cream holds a medium peak.