Chocolate Filling

Ingredients

• 1 1/3 Cups semisweet chocolate, chopped
• 2 Tbl butter
• 1 tsp vanilla extract
• 2/3 Cup granulated sugar
• 3 Tbl corn starch
• 2 Tbl cocoa powder
• 1 tsp instant espresso
• 1/8 tsp salt
• 1 Cup heavy cream
• 3 large egg yolks
• 2 Cups milk

Directions

1. Place chocolate, butter, and vanilla extract in 2 quart mixing bowl. Set aside.
2. In medium saucepan away from heat whisk together sugar, cornstarch, cocoa, espresso, and salt.
3. Whisk in cold heavy cream until mixture is smooth.
4. Whisk in egg yolks.
5. Place saucepan over medium heat, gradually whisk in milk.
6. Bring to boil, whisking constantly as mixture thickens. Boil for 1 minute.
7. Remove saucepan from heat and pour mixture over reserved chocolate and butter.
8. Mix until chocolate is melted and mixture is smooth.
9. Place plastic wrap or buttered parchment paper over pudding surface to prevent skin from forming. Let cool 20 minutes and transfer to a cooled pie crust. Smooth top of pie and refrigerate for 2 hours.