Description

Enjoy a creamy and rich Chocolate Pastry Cream that’s simple to prepare. This delightful treat combines cocoa, egg yolks, and chocolate for a luscious dessert that will impress everyone. Perfect for filling pastries or enjoying on its own!

Ingredients

Scale

30 g cornstarch (¼ cup)
150 g granulated sugar (¾ cup), divided
10 g unsweetened cocoa powder (2 tablespoons), sift if clumpy before using
4 large egg yolks
454 g whole milk (2 cups or 475 ml), divided
28 g unsalted butter (2 tablespoons)
58 g chocolate chips (2 oz or about ⅓ cup)
¼ teaspoon kosher salt or fine sea salt

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Instructions

Line a half-sheet baking pan with plastic wrap, ensuring the sides are covered.
In a large bowl, whisk together cornstarch, ½ cup of sugar, and cocoa powder. Add egg yolks and ½ cup of milk, whisking until smooth. Set aside.
In a heavy-bottomed saucepan, combine remaining milk and sugar. Heat over medium-high, stirring occasionally.
Once the milk boils, gradually add ¼ cup of hot milk to the egg mixture, whisking constantly. Pour the egg-milk mixture back into the saucepan once a couple tablespoons of milk are left in the pan.
Reduce heat to medium and switch to a spatula, stirring constantly until the custard thickens and boils briefly for 10-15 seconds. Remove from heat.
Mix in butter, chocolate chips, and salt until smooth.
Pour the cream into the prepared pan, spreading it evenly. Cover directly with plastic wrap and freeze for 15 minutes until cooled to room temperature.
Transfer to another container, cover with plastic wrap, and refrigerate until ready to use.

Notes

Ensure the cornstarch and cocoa powder are sifted if clumpy for a smooth texture.
You can use semi-sweet or dark chocolate chips for a richer flavor.
This pastry cream can be used to fill cakes, pastries, or enjoyed by itself.

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 20 g
Sodium: 60 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 60 mg