Dark Chocolate Pudding Filling

Ingredients

• 7 ounces (200 g) bittersweet chocolate, finely chopped
• 2¼ cups (540 ml) whole milk
• ⅓ cup (67 g) granulated sugar, divided
• 4 large egg yolks
• 3 tablespoons cornstarch
• ½ teaspoon fine sea salt
• 2 tablespoons (28 g) unsalted butter
• 1½ teaspoons pure vanilla extract

Instructions

1. Melt the chopped chocolate gently in a heatproof bowl over barely simmering water, in a microwave at reduced power, or over very low direct heat. Remove from the heat and keep warm.
2. Rinse a medium saucepan with cold water without drying it. Add the milk and half the sugar, then heat just to a boil.
3. While the milk heats, whisk the remaining sugar, egg yolks, cornstarch, and salt in a large bowl. Whisking constantly, slowly drizzle in about ½ cup of the hot milk, then add the remaining milk in a slow, steady stream.
4. Rinse the saucepan with cold water again. Return the milk mixture to the pan and cook over medium heat, whisking constantly and reaching into the corners, until it thickens and bubbles begin to break on the surface.
5. Lower the heat and simmer for 2 minutes while whisking. Remove from the heat, then whisk in the warm melted chocolate, followed by the butter and vanilla.
6. Pour into a clean bowl, press plastic wrap directly against the surface, and refrigerate until cold, about 3 hours. Whisk or stir vigorously before using as a filling.