Chocolate Pastry Cream

• 4 large egg yolks
• 1/4 cup sugar
• 3 tablespoons cornstarch
• 3 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 cup milk
• a 3-ounce bar fine-quality bittersweet chocolate (not unsweetened), broken into pieces
• 2 tablespoons unsalted butter, cut into bits and softened

1. In a heatproof bowl whisk together yolks, sugar, cornstarch, cocoa powder, and salt (mixture will be very stiff).
2. In a heavy saucepan bring milk just to a boil over moderate heat and in a stream add 1/4 cup to egg mixture, whisking until smooth, and whisk in remaining 3/4 cup milk.
3. Transfer egg mixture to pan and bring to a boil, whisking (mixture will look curdled but will become smooth as whisked).
4. Boil pastry cream, whisking vigorously, 1 minute and remove from heat.
5. Stir in chocolate and butter, stirring until melted and combined well.
6. Transfer hot pastry cream to a heatproof bowl and chill, surface covered with plastic wrap, until cold, about 2 hours.
7. Pastry cream may be made 2 days ahead and chilled, covered.

egg yolks, sugar, cornstarch, cocoa, salt, milk, bittersweet chocolate, unsalted butter

Taken from www.epicurious.com/recipes/food/views/chocolate-pastry-cream-11008 (may not work)