Chocolate Pastry Cream
From around my french table.
2 C whole milk
4 lg egg yolks
6 Tb sugar
3 Tb cornstarch, sifted
7 oz bittersweet chocolate, melted
2 1/2 Tb butter, cut into bits at room temperature
Bring milk to a boilin a small suacepan.
In a med, heavy-bottomed saucepan, whisk yolks with sugar, cornstarch, and salt until thick and well belnded.
While continuing to whisk, drizzle in about 1/4C of the hot milk to temper the yolks. Then, still whisking, add the remainder of the milk in a steady stream. Put the pan over med heat and bring to a boil while whisking briskly and thoroughly. Keep at a boil for 1-2 minutes while whisking, then remove the pan from heat.
Whisk in melted chocolate and let stand 5 minutes. Then whisk in bits of butter, stirring until fully incorporated and custard is smooth and silky. Scrape cream into a bowl. Press plastic wrap against surface and refrigerate until chilled.
(You can chill this in about 20 minutes if you put into a larger bowl filled with ice water and stir custard occasionally.)