Makes About 3 to 3½ Cups
½ Cup Granulated Sugar
1 Teaspoon Fine Sea Salt
¼ Cup Cornstarch
2 Tablespoons Instant Espresso Powder
5 Large Egg Yolks
1½ Cups Whole Milk
1 Cup Heavy Cream
8 Ounces Dark Chocolate Chips (60 to 70% Cacao)
2 Teaspoons Pure Vanilla Extract
In a medium saucepan combine the sugar, salt, cornstarch and espresso powder. Add the egg yolks and whisk to combine. The mixture will be very thick and pastelike. Slowly whisk in the milk and cream.
Bring the mixture to a full boil over medium heat, whisking continuously to prevent scorching. Boil for 30 seconds then remove from the heat and add the chocolate and vanilla. Whisk to combine thoroughly. Place a piece of plastic wrap on top to prevent a skin from forming. Cool completely and refrigerate until ready to use. (If using for cake filling, make a day ahead and remove from refrigerator 30 minutes before using.)
