Chocolate Pastry Cream

• 3 oz. (85 g) bittersweet chocolate, 70 percent cocoa
• Or 3 ½ oz. (

Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time).

Whisk the egg yolks with the cornstarch and sugar until thick and pale.

Bring the milk and cream to the boil. Pour a little into the egg yolks combined with the dr