Prep Time
15 Mins
Cook Time
8 Mins
Chill Time
1 Hour
Yield
Makes about 2 1/2 cups

Make a rich chocolate cream filling for pies or tarts using milk, eggs, cornstarch and semisweet chocolate.  For added flavor you can stir in bourbon or rum.

 

How to Make It

Step 1

Heat milk in a heavy-bottomed saucepan over medium heat until just under a boil. Remove from heat. Whisk together egg yolks and next 3 ingredients in a stainless steel bowl. Whisk a small amount of hot milk into yolk mixture to temper. Whisk yolk mixture into remaining hot milk in saucepan.

Step 2

Cook over medium-low heat, whisking slowly, 7 minutes or until mixture thickens and starts to bubble. Remove from heat, and stir in chopped chocolate, softened butter, and, if desired, bourbon.

Step 3

Place plastic wrap on surface to prevent skin formation. Chill over an ice bath until completely cool. Filling may be chilled up to 2 days before using.

Step 4

*To bring eggs to room temperature safely, remove from refrigerator, and place in a bowl for 30 minutes.

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