Chocolate Pastry Cream

Method

1. Finely chop the dark chocolate.
2. Heat the milk in a saucepan with a vanilla bean (scrape the seeds and add both the seeds and the pod).
3. In another saucepan, mix the sugar with the egg yolks, then add the cornstarch and a pinch of salt.
4. Remove the vanilla pod from the hot milk, then pour a little milk into the egg mixture while stirring. Gradually add the remaining milk.
5. Return the mixture to low heat and cook, stirring constantly, until the cream thickens.
6. Transfer the cream to a bowl and add the chopped chocolate; stir until completely melted and smooth.
7. Cover with plastic wrap directly on the surface and refrigerate for about one hour until set.