Chocolate Pastry Cream
1/4 cup sugar
3 tbsp. cornstarch
3 tbsp. unsweetened cocoa powder
1/2 tsp. kosher salt
5 egg yolks, beaten
2 cups whole milk
3 oz. bittersweet chocolate, chopped
2 tbsp. unsalted butter, cut into 8 pieces
In a medium saucepan over medium heat, whisk together the first 6 ingredients, 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. Continue to cook and whisk until boiling (about 2 min. more). Whisk the entire bottom of the pan (including the corners) constantly to avoid scorching and to prevent lumps. Boil 1 min.; remove from heat. Whisk in butter and chopped chocolate. Transfer to a heatproof bowl; cover with plastic wrap touching the surface of the pastry cream. Chill completely in the refrigerator.
A Note About Gluten: This recipe is gluten-free.