23. While the cheesecake cools, make the toppings. To make the chocolate ganache, add the chocolate chips to a medium sized bowl.
24. Heat the heavy whipping cream until it begins to boil, then pour it over the chocolate chips and add the corn syrup and vanilla extract. Allow the mixture to sit for 3-4 minutes, then whisk until smooth. Set in the fridge to cool completely.
25. To make the pastry cream, put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
26. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
27. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
28. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
29. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks.
30. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
31. Remove from heat and add butter and vanilla extract. Stir until smooth, then cover and set in the fridge to cool completely.
TO PUT IT ALL TOGETHER:
32. Remove the chocolate ganache from the fridge and put it into a piping bag fitted with your preferred piping tip. I used Ateco tip 849. If it seems a little firm, microwave for 5-10 seconds, just until it’s soft enough to use for piping.
33. Pipe the ganache around the edge of the cheesecake.
34. Add the pastry cream to the center of the cheesecake and spread evenly.
35. Cover the cheesecake and refrigerate until ready to serve. Cheesecake is best for 2-3 days.
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