Chocolate Pastry Cream

Chocolate Pastry Cream

Makes enough for one 9" pie or 6 (½ cup) servings

Ingredients

A note about gluten: When gluten-free cocoa powder and chocolate are used, this recipe is gluten free.

¼ cup sugar
3 tbsp. cornstarch
3 tbsp. unsweetened cocoa powder
½ tsp. kosher salt
5 egg yolks, beaten
2 cups whole milk
3 oz. bittersweet chocolate, chopped
2 tbsp. Kowalski's Unsalted Butter, cut into 8 pieces
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Directions
  1. In a medium saucepan, whisk together first 6 ingredients (through milk) over medium heat, adding them to the pan in the order listed. Cook until bubbly (about 10 min.), stirring regularly at first, then constantly for the last 5 min.
  2. Continue to cook, whisking constantly, until boiling (about 2 min. more). Whisk the entire bottom of the pan, including the corners, to avoid scorching and lumps.
  3. Boil for 1 min.
  4. Remove from heat; whisk in butter and chopped chocolate.
  5. Transfer to a heatproof bowl; cover with plastic wrap, allowing it to touch the surface of the pastry cream. Chill completely in the refrigerator.