Chocolate Cream Filling

1. 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.

2. 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.

3. 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.

4. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.