Chocolate Pastry Cream

1 ounce semisweet chocolate
1 ounce unsweetened chocolate
2 cups milk
1/3 cup granulated sugar
2 large egg yolks
1 large egg
1/4 cup cornstarch
1/3 cup granulated sugar
2 tablespoons butter
1/2 tablespoon vanilla

1. Carefully melt the chocolates in a double boiler or microwave. Set aside.
2. In a heavy saucepan, dissolve the sugar with the milk and cook over medium, stirring often, just until the mixture comes to a boil.
3. In a stainless steel bowl beat the eggs yolks and whole egg.
4. Sift the cornstarch and the sugar into the eggs. Beat with a whip until smooth.
5. Temper the eggs by drizzling the hot milk into the eggs while beating the eggs. Once smooth, return the mixture to the pan.
6. Cook the mixture over medium heat, stirring constantly, until it comes to a boil and thickens.
7. Remove the cream from the heat and stir in the butter, vanilla, and melted chocolate. As soon as the butter is melted, pour the cream into a shallow container and refrigerate until it has cooled.
9. When you are ready to use, take the cream from the refrigerator and whip until light.

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