Preparation

• Leave the necessary butter at room temperature for about 30 minutes until it is soft and easy to handle.
• Separate the yolks from the whites, ensuring that no trace of yolk remains with the whites.
• Beat the yolks with the sugar and cornstarch in a bowl until you obtain a homogeneous and light-colored mixture.
• In a saucepan, bring the milk to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.
• Gradually incorporate the hot milk, in a fine stream, into the bowl with the yolks, stirring constantly to prevent them from curdling.
• Return the mixture to the saucepan and heat it over medium heat, stirring constantly with a spatula, until it thickens and reaches the consistency of a cream, approximately for 5-7 minutes.
• Once the cream has thickened, transfer it to a clean bowl and add the chopped chocolate. Stir continuously until the chocolate is completely melted and well incorporated.
• Add the softened butter, cut into small cubes, stirring until it melts and mixes well with the cream.
• Cover the cream with plastic wrap in direct contact with the surface to prevent a skin from forming.
• Allow to cool at room temperature. Note: You can use it as is or chill it in the refrigerator. If chilled, slightly whip it with a hand whisk before serving to fluff it up a bit.