Ingredients
- Chocolate Filling:
- Prepare crust - Bake 10 minutes to cook
- 4 oz Bittersweet Chocolate, chopped
- 4 oz Unsweetened Chocolate, chopped
- 2 tbsp unsalted butter, cut into bits and softened
- 4 large Egg yolks
- 1 cup Sugar
- 3 1/2 cups Milk (2%)
- 6 tbsp Cornstarch
- 1/2 tsp Salt
- 1 tsp Vanilla
Preparation
Step 1
Filling:
In the top of a double boiler, or in a metal bowl set over a pot of barely simmering water melt the bittersweet and unsweetened chocolate and butter, stirring until smooth. Remove from heat.
In a bowl, beat egg yolks with the sugar until thick and pale yellow.
In a medium sauce pan, heat milk. Add 1 cup of the hot milk mixture to the yolks and whisk until smooth. Add the beaten yolk mixture to the sauce pan with the hot milk and bring to a simmer over medium low heat. Whisk in cornstarch and salt. Cook over low heat until thickened. Simmer whisking consstantly until think and smooth about 3 mins. Remove from heat and whish in the melted chocolate and vanilla. Cover with plastic wrap pressing down on to surface to prevent skin from forming and cool completely. Pour filling into cooked crust and refrigerate until cold, at least 4 hours or overnight.