Chocolate Pastry Cream

• 1 quart milk
• 2 cups granulated sugar
• 6 ounces semi-sweet chocolate chips
• 1 teaspoon pure vanilla extract
• 10 large egg yolks, beaten
• 1/2 cup cornstarch
• 1/2 cup water
• 2 tablespoons butter

1. Combine the milk, sugar, chocolate, and vanilla in a large nonstick saucepan over medium heat.
2. Whisk to incorporate the chocolate.
3. When the mixture comes to a gentle boil or simmers after about 5 minutes, take 1 cup of the chocolate mixture and add it to the yolks.
4. Whisk well.
5. Slowly whisk the yolks into the chocolate mixture.
6. Cook over medium heat until it thickens slightly, about 4 to 5 minutes.
7. Dissolve the cornstarch in the water.
8. Slowly stir into the hot liquid.
9. Continue to cook for 2 minutes.
10. Remove from the heat and stir in the butter.
11. Pour into a glass bowl.
12. Cover with plastic wrap, pressing the wrap down on the surface of the pastry cream to prevent a skin from forming.
13. Cool completely and chill for at least 4 hours.

milk, sugar, semisweet chocolate chips, vanilla, egg yolks, cornstarch, water, butter

Taken from www.foodnetwork.com/recipes/emeril-lagasse/chocolate-pastry-cream-recipe.html (may not work)