1 cup 2 sticks chilled unsalted buttercut into 1/2-inch cubes
1/4 cup plus 3 tablespoons sugar
1/4 tsp kosher salt
For the Filling:
8ozbittersweet chocolatefinely chopped
4ozsemisweet chocolatefinely chopped
4tbsunsalted butter1/2 stick, cut into small pieces
For the Topping:
116-ounce package powdered sugar
Place parchment paper into the shell, cut the edges to fit better.
Place beans or weights in the shell and place in the oven preheated to 425F. Bake for 10 minutes. remove from oven, the out beans, and paper. pierce bottom with a fork several times to allow steam to escape and bake for about 15 minutes more at 375F.
Add the chopped chocolate, espresso powder, and butter to a bowl. Bring the milk sugar and salt to a simmer.
Immediately pour the milk mixture onto the chocolate. Leave for 2 minutes.
Stir until well combined.
The filling should be glossy with no lumps.
Pour the warm mixture into the shells and smooth if needed.