INSTRUCTIONS
1. In a medium saucepan, combine the whole milk and heavy cream over medium low heat.
2. With a sharp knife, split the vanilla bean lengthwise; use the blunt edge of the knife to scrape out the 'seeds' of the vanilla bean.
3. Stir the seeds and bean pod into the milk/cream mixture.
4. Simmer the milk/cream mixture over low heat for 30 minutes. After 30 minutes, remove the vanilla bean pod and discard or rinse and reserve for another use.
5. Combine the sugar, cocoa, eggs, and egg yolk in a medium bowl; use a hand mixer on medium speed to beat the sugar, cocoa, and eggs until thickened like mayonnaise.
6. Measure out 1 cup of the hot milk/cream mixture.
7. With the mixer on low speed, add the hot milk/cream in a slow, steady stream and mix until completely incorporated.
8. Stir the chopped chocolate into the saucepan with the hot milk/cream, then stir the egg mixture into the hot milk/cream.
9. Cook over low heat, stirring constantly, until the mixture thickens and begins to resemble a chocolate pudding.
10. Transfer the chocolate mixture to a bowl.
11. Cover with plastic wrap placed directly on the surface of the chocolate mixture, and refrigerate until completely cooled.
