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

Preparation

Filling

  1. Place the chopped chocolate, butter, and vanilla extract in a 2-quart mixing bowl; set aside.
  2. 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.
  3. Place the saucepan over medium heat, and gradually whisk in the remaining cream and milk.
  4. Bring to a boil, whisking constantly as the mixture thickens; boil for 1 minute.
  5. Whisk until the chocolate is melted and the mixture is smooth.
  6. Pass the filling through a strainer into a bowl to remove any lumps.
  7. lace plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly.

Topping

  1. Place the heavy cream in a chilled mixing bowl.
  2. Whip until the whisk begins to leave tracks in the bowl.
  3. Add the sugar and vanilla and whip until the cream holds a medium peak.


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Added on: January 2, 2015
Viewed: 531 Times

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