Chocolate Pudding Filling

Yield:  Enough for 24 cupcakes
Prep Time:  15 minutes

INGREDIENTS:

4 large egg yolks
2/3 cup sugar
2 tablespoons + 1/2 teaspoon cornstarch
1/8 teaspoon salt
1 cup water
2/3 cup heavy cream
3 ounces bittersweet chocolate pieces
1 tablespoon butter, unsalted
1 teaspoon vanilla extract

1.  In a large mixing bowl on low - medium speed, whisk together the egg yolks, sugar, cornstarch and salt for about a minute.

2.  In a medium saucepan over medium heat, combine the water and cream and bring to a boil.  Remove the pan from the heat and whisk about 1/2 of the cream mixture into the yolk mixture.  Whisk this mixture back into the remaining cream mixture, whisking constantly until this mixture comes to a boil.  Continue to boil, whisking for another minute.  Remove from heat and whisk in the chocolate pieces and butter until completely melted.

3.  Pour the mixture through a fine mesh sieve into a medium size bowl.  Stir in the vanilla.  Cover the surface of the pudding with plastic wrap, and refrigerate for at least 2 hours, until chilled.