Chocolate Chip Pastry Cream

Preparation

1. Step 1

   In a bowl, beat the egg yolks, sugar, cornstarch and cocoa powder until smooth.

2. Step 2

   Pour the milk into a small saucepan with the vanilla bean. Over medium heat, bring to a simmer, then remove from heat and remove the vanilla bean. Scrape the inside of the bean and add to the pan.

3. Step 3

   While whisking vigorously, pour ⅓ of the milk into the yolk mixture, then pour back into the saucepan. Continue to whisk constantly while simmering over low heat until the mixture bubbles and thickens into a creamy pudding consistency.

4. Step 4

   Remove from heat, add the bittersweet chocolate and whisk until the chocolate has melted and the cream is smooth. Pour into a clean bowl and cover with plastic wrap, placed directly on the cream. Refrigerate until cool, at least 30 minutes. Fold in the chocolate chips.