Chocolate Creme Patissiere

Instructions

1. 1

   In a medium saucepan, heat the whole milk over medium heat until it just begins to simmer. Do not let it boil.

2. 2

   In a separate bowl, whisk together the granulated sugar and egg yolks until the mixture becomes pale and slightly thickened.

3. 3

   Add the cornstarch to the egg yolk mixture and whisk until smooth and fully combined.

4. 4

   Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.

5. 5

   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.

6. 6

   Once thickened, remove the saucepan from the heat and add the dark chocolate. Stir until the chocolate is completely melted and the mixture is smooth.

7. 7

   Pour the chocolate creme patissiere into a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.

8. 8

   Allow it to cool to room temperature, then refrigerate until fully chilled before using.