Chocolate Pastry Cream
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
Directions
- 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.
- 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.
- Boil for 1 min.
- Remove from heat; whisk in butter and chopped chocolate.
- Transfer to a heatproof bowl; cover with plastic wrap, allowing it to touch the surface of the pastry cream. Chill completely in the refrigerator.
