In a medium saucepan over low-medium heat add the whole milk and espresso powder. Let cook for a couple of minutes to warm it up.

Warm the Half and Half and add Espresso powder

n a medium-large heatproof bowl whisk together the egg yolks, corn starch, salt, cocoa powder, and sugar.

Mix the Dry Ingredients

Step 2

Once the half and half mixture is warmed slowly add a little bit to the egg mixture and whisk to combine. Then add all of the milk slowly and whisk to combine.

Add Half and Half

Step 3

Add mixture back to the pot and cook over low-medium heat for another couple of minutes, whisking constantly.

Warm the Mixture

Step 4

Take off the heat and immediately add the chopped chocolate, whisk until all of the chocolate has melted and combined with the pastry cream.

Add Chocolate

Step 5

Add the cold cubed butter and vanilla extract whisking vigorously to combine.

Add Butter

Step 6

Then pour into an air-tight container, place plastic wrap on top and push directly on top this helps prevent a thick skin from forming.

Chill Pastry Cream

Step 6