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In a large glass bowl, whisk together sugar and cornstarch.
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Gently mix in egg yolks, being careful not to incorporate any air. Set aside.
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Bring milk to a boil over medium heat.
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Add milk slowly to egg mixture, whisking constantly.
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Return to pot.
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Bring to a boil, stirring constantly, and continue to cook for 2 minutes.
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Turn off heat.
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Add butter and chocolate.
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Stir until melted and smooth.
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Strain through a fine mesh strainer into a clean bowl.
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Cover with plastic wrap, making sure the plastic touches the entire surface of the cream.
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Refrigerate.
