Boston Cream Bites
Ingredients:
- yellow cake mix plus ingredients listed on box - 1
- heavy cream - 1 1/3 c
- egg yolks - 3
- sugar - 1/3 c
- salt - pinch
- cornstarch - 4 t
- unsalted butter, cut into 2 pieces - 2 T
- vanilla - 1/2 t
- bittersweet chocolate, chopped - 8 ounces
- heavy cream - 2/3 c
- light corn syrup - 1/4 c
- vanilla - 1/2 t
Instructions:
In a saucepan over medium heat, bring cream to a simmer. In a bowl whisk egg yolks, sugar and salt together, whisk in cornstarch until pale yellow and thick, about 30 seconds. Slowly whisk hot cream into egg mixture to temper, return mixture to the saucepan and cook over medium heat, whisking constantly, until thick and glossy, about 1½ minutes. Remove from heat, whisk in butter and vanilla. Pour mixture into a small bowl, press plastic wrap directly on the surface, place in refrigerator for 2 hours, until set.
Prepare cake mix per directions on the box. Spoon heaping tablespoonfuls into the wells of greased mini muffin pans. Bake in preheated 350 degree oven for 8 minutes, until a toothpick inserted into the center comes out clean. Remove from pan and place on a wire rack. Cool completely. Prepare glaze.
Microwave chocolate, cream, corn syrup and vanilla together, whisk often, until melted and smooth, 1 - 2 minutes. Let glaze cool, uncovered, until it is thickened but pour-able, about 20 minutes. Assembly bites- slice all the muffins in half. Place a dollop of chilled cream mixture onto bottom half of muffin, place top half on cream, to create a sandwich. Spoon chocolate glaze over top. Yield 2 1/2 dozen.
