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Taking a spoonful out of a bowl of easy chocolate pastry cream.

Chocolate Pastry Cream

Liz Mincin
An easy chocolate pastry cream recipe made with cocoa powder and chocolate chips. Creamy and perfect for use in tarts, pastries and other desserts.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Chilling 2 hours
Course Dessert
Cuisine American, French
Servings 24 tablespoon
Calories 35 kcal

Ingredients
  

  • 1 cup full fat milk or whole milk
  • 1 teaspoon vanilla extract
  • ½ cup superfine granulated sugar or caster sugar
  • 2 tablespoon cornstarch or cornflour in the UK
  • 1 tablespoon cocoa powder
  • 2 egg yolks
  • 1 whole egg
  • 1 oz chocolate chips or finely chopped solid chocolate

Instructions
 

  • In a heatproof jug (or other heatproof mixing bowl), whisk together the sugar, cornstarch, egg, yolks and cocoa powder. Once well whisked into a smooth paste, set aside.
  • Meanwhile, place the milk and vanilla in a saucepan and heat over a medium temperature until simmering, stirring occasionally. Allow to simmer for about 2 minutes to ensure the milk is warmed thoroughly.
  • Carefully and slowly pour the hot milk into the egg mixture whilst whisking the egg mixture continuously.
  • Once the milk is fully incorporated, pour the whole mixture back into the saucepan and return to the heat, stirring continuously.
  • Cook this over a medium heat, stirring continuously until the custard thickens (see note).
  • Once thickened, remove from the heat and add the chocolate chips. Whisk these into the custard until smooth.
  • Pour the mixture into a clean heatproof bowl and cover with plastic wrap - placing the plastic wrap directly onto the surface of the custard to prevent a skin forming.
  • Allow this to cool and then place in the refrigerator to chill for a couple of hours before using.

Notes

The custard will usually thicken quite suddenly after a couple of minutes. Be sure to whisk continuously to avoid it catching on the bottom of the pan or a skin beginning to form on the surface. This should not be brought to a boil.
This is a small batch chocolate pastry cream recipe, but is easily scaleable for larger quantities.

Nutrition

Calories: 35kcalCarbohydrates: 5.9gProtein: 0.7gFat: 1.1gSaturated Fat: 0.6gCholesterol: 25mgSodium: 4mgPotassium: 14mgFiber: 0.1gSugar: 4.8gCalcium: 10mg
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