Chocolate Pastry Cream

Method

1. In a saucepan, add the cream and the chopped dark chocolate. Heat over very low heat, stirring constantly, until the chocolate begins to melt. Do not let the cream boil.
2. Remove from heat and continue stirring until the chocolate is completely melted and smooth.
3. Stir in the Grand Marnier (optional). Set aside and keep warm.
4. In another saucepan, add the milk and vanilla essence (or a vanilla pod). Heat over low heat until warm (about 70-80°C), but do not boil.
5. In a bowl, whisk together the egg yolks and sugar until pale and thick, about 2 minutes.
6. Add the cornstarch (maizena) and whisk until fully incorporated.
7. Gradually pour the warm milk into the egg mixture, whisking constantly to prevent lumps.
8. Pour the mixture back into the saucepan and cook over very low heat, stirring continuously, until the cream thickens.
9. Remove from heat and continue stirring for about 1 minute.
10. Add the reserved chocolate cream to the custard and stir until well combined and smooth.
11. Transfer the cream to a clean bowl and cover with plastic wrap directly on the surface to prevent a skin from forming. Let cool slightly.
12. Once slightly cooled, use an electric whisk to whip the cream briefly to incorporate air and make it fluffy. Then cover again and refrigerate until completely chilled.