Chocolate Chip Pastry Cream

• 3 egg yolks
• 1/4 cup sugar
• 1 1/4 tablespoons cornstarch
• 2 teaspoons unsweetened cocoa powder
• 3/4 cup milk
• 1/2 vanilla bean, split lengthwise
• 2 ounces bittersweet chocolate, roughly chopped
• 2 1/2 ounces semisweet chocolate chips

1. In a bowl, beat the egg yolks, sugar, cornstarch and cocoa powder until smooth.
2. Pour the milk into a small saucepan with the vanilla bean.
3. Over medium heat, bring to a simmer, then remove from heat and remove the vanilla bean.
4. Scrape the inside of the bean and add to the pan.
5. While whisking vigorously, pour 1/3 of the milk into the yolk mixture, then pour back into the saucepan.
6. Continue to whisk constantly while simmering over low heat until the mixture bubbles and thickens into a creamy pudding consistency.
7. Remove from heat, add the bittersweet chocolate and whisk until the chocolate has melted and the cream is smooth.
8. Pour into a clean bowl and cover with plastic wrap, placed directly on the cream.
9. Refrigerate until cool, at least 30 minutes.
10. Fold in the chocolate chips.

egg yolks, sugar, cornstarch, cocoa, milk, vanilla bean, bittersweet chocolate, chocolate chips

Taken from cooking.nytimes.com/recipes/1013523 (may not work)