Chocolate Chip Pastry Cream

1. 1

   In a bowl, beat the egg yolks, sugar, cornstarch and cocoa powder until smooth.

2. 2

   Pour the milk into a small saucepan with the vanilla bean.

3. 3

   Over medium heat, bring to a simmer, then remove from heat and remove the vanilla bean.

4. 4

   Scrape the inside of the bean and add to the pan.

5. 5

   While whisking vigorously, pour 1/3 of the milk into the yolk mixture, then pour back into the saucepan.

6. 6

   Continue to whisk constantly while simmering over low heat until the mixture bubbles and thickens into a creamy pudding consistency.

7. 7

   Remove from heat, add the bittersweet chocolate and whisk until the chocolate has melted and the cream is smooth.

8. 8

   Pour into a clean bowl and cover with plastic wrap, placed directly on the cream.

9. 9

   Refrigerate until cool, at least 30 minutes.

10. 10

    Fold in the chocolate chips.

* Per serving · 4 servings · Values may vary.

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