Pastry Cream

Pastry cream isn't necessarily chocolate, but it works with it in unimaginable ways.  I love this cream with my cupcakes.

Ingredients:

2 large egg yolks

1/2 cup sugar
2 tbsp cornstarch

Pinch of salt

1 cup milk
1/2 teaspoon pure vanilla extract

You can double the amounts if you want more cream, but trust me this is more than enough

Directions:

1. Whisk the egg yolks until smooth in a large bowl.

2. Combine the sugar, cornstarch, and salt in a medium saucepan, over a medium heat. Stirring constantly, gradually add milk, and cook until mixture thickens and begins to bubble (about 5 minutes)

3. Whisking constantly, slowly pour one third of the milk mixture into egg yolks (this step is called tempering, which keeps the yolks from curdling).

4. Pour mixture into remaining milk mixture in saucepan. Cook over medium heat, whisking constantly (this is very important, you HAVE TO WHISK CONSTANTLY) until mixture comes to a boil

5. Remove it from the heat and add in the vanilla

6. Strain mixture through a fine sieve into a container or bowl. Cover it with parchment paper or plastic wrap, but you have to press it directly on the surface to prevent a skin from forming while it cools.

7. Refrigerate until chilled and firm, at least 2 hours