Chocolate Pastry Cream
This chocolate pastry cream recipe is creamy, silky, rich, and chocolatey. Use this pastry cream to fill cakes, cupcakes, cream puffs, tarts, eclairs, or just eat it like chocolate pudding. This pastry cream will elevate your favorite chocolate desserts!
Ingredients for Chocolate Pastry Cream
- Heavy cream – Heavy cream or heavy whipping cream.
- Milk – Use 2% milk or whole milk for extra creamy pastry cream.
- Cornstarch – Cornstarch works as the thickening agent in this recipe.
- Granulated sugar – For sweetness.
- Egg yolks – Large egg yolks. Save the egg whites for Swiss meringue buttercream.
- Dark cocoa powder – Dark cocoa powder adds a rich dark chocolate flavor. You could substitute with regular cocoa powder.
- Semisweet chocolate – Use chocolate chips or chopped chocolate. You can also use dark chocolate for a deeper chocolate flavor.
- Salted butter – Cold and cubed. You can use unsalted as well, but I recommend adding a tiny pinch of salt.
- Vanilla extract – Vanilla extract enhances the chocolate flavor.
Tools & Supplies for Making Chocolate Pastry Cream
How to Make Chocolate Pastry Cream
- Scald the cream: Heat the heavy cream and 1/2 cup in a saucepan over medium heat until the cream bubbles at the edges of the saucepan.
- Mix the ingredients: In a mixing bowl, stir together the cornstarch, dark cocoa powder, granulated sugar, egg yolks, and 1/2 cup milk.
- Temper the egg mixture: Very slowing drizzle the hot milk mixture into the egg mixture whisking constantly.
- Cook the custard: Pour the custard mixture back into the saucepan and place over medium-low heat. Whisk constantly until the mixture thickens and is bubbling.
- Add the remaining ingredients: Remove the saucepan from the heat. Whisk in the semisweet chocolate, salted butter and vanilla extract until melted and smooth.
- Make it smooth: Strain the pastry cream through a fine mesh strainer over a large bowl. Use the back of a spoon to push through the pastry cream to remove any lumps.
- Chill the pastry cream: Place a piece of plastic wrap directly on top of the pastry cream to prevent a skin from forming. Chill in the fridge for at least 6 hours before using.
Recipe Tips
- Be sure to very slowly drizzle the hot cream into the egg mixture while whisking constantly to temper the eggs and prevent the eggs from scrambling.
- I recommend running the pastry cream through a fine mesh strainer to remove any lumps.
- If lumps remain, you could use an immersion blender to blend the pastry cream.
- The pastry cream will appear on the thinner side when it is warm, but it will thicken as it chills.
- If vanilla is more your style, be sure to check out my vanilla pastry cream recipe.
- Chocolate pastry cream can be stored in an airtight container in the refrigerator for 1 week. Store with a layer of plastic wrap directly touching the cream to prevent a skin from forming. DO NOT freeze the pastry cream!
click the stars to rate!
Chocolate Pastry Cream
Yield: 2 cups
This chocolate pastry cream recipe is creamy, silky, rich, and chocolatey. Use this pastry cream to fill cakes, cupcakes, cream puffs, tarts, eclairs, or just eat it like chocolate pudding. This pastry cream will elevate your favorite chocolate desserts!
Ingredients
- 1 cup (237 ml) heavy cream
- 1 cup (237 ml) 2% or whole milk divided
- ⅓ cup (67 g) granulated sugar
- 2 tbsp (10 g) dark cocoa powder
- 2 tbsp (16 g) cornstarch
- 2 (2) egg yolks room temperature
- ⅓ cup (58 g) semisweet chocolate chocolate chips or chopped chocolate
- 2 tbsp (28 g) salted butter cold and cubed
- 1 tsp (1 tsp) vanilla extract
Instructions
- Add the heavy cream and ½ cup milk to a medium saucepan and place over medium heat. Heat the cream while working on the next step.
- In a large mixing bowl, whisk together the granulated sugar, dark cocoa powder, cornstarch, egg yolks, and the remaining ½ cup milk until smooth.
- Once the cream mixture starts bubbling at the edges of the saucepan, remove the saucepan from the heat. Very slowly drizzle the hot cream into the egg mixture, whisking constantly. Be sure to drizzle slowly and whisk quickly to temper the egg mixture so it does not turn into scrambled eggs.
- Once all the hot cream has been added to the egg mixture, pour the custard mixture back into the saucepan and place on the stove over medium-low heat. Whisk constantly until the mixture thickens and is bubbling about 3-5 minutes.
- Remove the saucepan from the heat. Add in the semisweet chocolate, salted butter and vanilla extract and whisk until the chocolate and butter are melted and the pastry cream is smooth. If lumpy, pour the pastry cream into a fine mesh strainer over a large bowl. Use the back of a spoon to push through the pastry cream to remove any lumps.
- Place a piece of plastic wrap directly on top of the pastry cream to prevent a skin from forming. Chill for at least 6 hours before using.
Notes
Store the chocolate pastry cream in an airtight container in the refrigerator for up to 1 week.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Never Miss A Sweet Recipe!
Subscribe get the latest recipes, baking tips and more sent straight to your inbox!
Did you make this recipe or want to see more? Make sure to leave your review below and tag me on Instagram @CakeMeHomeTonight so I can see your creations!