Rich & Velvety Chocolate Pastry Cream from Scratch

👩‍🍳 Instructions

1. 1

   In a medium bowl, whisk together the granulated sugar and cornstarch until no lumps remain. In a separate bowl, whisk the egg yolks until light yellow. Add the sugar-cornstarch mixture to the egg yolks, whisking until completely smooth and thick.
2. 2

   Pour the whole milk into a heavy-bottomed saucepan. Add the cocoa powder and salt. Place over medium heat, whisking occasionally, until the mixture just begins to simmer and steam. Do not let it come to a rolling boil.
3. 3

   Remove the hot milk mixture from the heat. Slowly pour about half of the hot milk into the egg yolk mixture in a thin stream, whisking vigorously and constantly to temper the yolks. This prevents them from scrambling. Once combined, pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk.
4. 4

   Return the saucepan to medium-low heat. Cook, whisking constantly and scraping the bottom of the pan, for 5-7 minutes, or until the cream thickens enough to coat the back of a spoon. It will be thick and bubbly.
5. 5

   Remove the saucepan from the heat. Immediately add the finely chopped dark chocolate, cold unsalted butter, and vanilla extract. Let sit for 1-2 minutes to allow the heat to melt the chocolate and butter. Whisk vigorously until everything is completely smooth, glossy, and fully incorporated.
6. 6

   Pour the chocolate pastry cream into a clean, shallow bowl or baking dish. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 3-4 hours, or preferably overnight, until thoroughly chilled and firm. Before using, whisk well to restore its creamy texture.