This is the BEST and easiest chocolate pastry cream! You make it in one pot and there's no need to temper the egg yolks. It's thick, rich, glossy and luscious with intense chocolate taste. Use this fill cakes, cupcakes and pastries or serve it alongside pie with some fresh berries. It makes a fabulous dessert on its own with some crushed biscuits or meringue with fresh fruit.
Recipe by Christina Marsigliese on June 12, 2024
Prep time: PT10M
Cook time: PT10M
Rating
5 stars (8 reviews)
Ingredients
⅓ cup 65g granulated sugar
2 tbsp 16g corn starch
2 tbsp 12g cocoa powder (I prefer this one)
½ cup 120ml heavy 35% whipping cream
1 cup 237ml whole milk
3 large egg yolks
4 oz 113g bittersweet chocolate (minimum 70% cocoa solids),
2 tbsp 28g unsalted butter
½ tsp pure vanilla extract
Steps
In a small 1-quart stainless steel saucepan, combine sugar, corn starch and cocoa powder and whisk to blend evenly so there are no lumps of starch or cocoa. Very slowly begin to whisk in the cream so that it blends smoothly with the starch/sugar mixture. Once all the cream is added, you can pour in the milk and whisk well. Add egg yolks one a time and whisk them in evenly before each addition.
Place the sauce pot over medium-low heat and whisk constantly until it starts to thicken. Be patient as this can take up to 10 minutes. Increase the heat slightly to medium if necessary, but do not walk away from the pan and do not stop stirring as it can easily catch and scorch at the bottom of the pan. Once the mixture starts to thicken, lower the heat and watch carefully. Once it starts to bubble, let it bubble for just 5 seconds while stirring then immediately transfer it to a clean bowl. NOTE: you can pass it through a fine mesh sieve to remove any curdled egg pieces if you are so inclined.
Add the chopped dark chocolate and whisk until it is completely melted and evenly combined. Add butter and vanilla and stir it in until melted and evenly incorporated. Place a piece of plastic wrap directly over the surface of the custard to cover it and refrigerate for at least 4 hours until thoroughly chilled and use within 3 days.
Reviews
Marla M Nelson on 2026-08-12 (5 stars): I am looking for a similar very rich chocolate filling with egg that I can either pipe into a pastry and bake with it or use in another manner say as a tart filling base bake and then top with another flavor to make layers , lets say . I am sure it’s got a fancy French name for it but I am finding it difficult to find a recipe like that on line .
Lashly Cherian on 2026-04-16 (5 stars): Waiting for this type of receipes excellent
K on 2024-12-20 (5 stars): I doubled, and followed recipe exactly. Excellent results! So good.
Thank you!
L Carnall on 2024-11-02 (5 stars): I just made this and it tastes amazing, waiting impatiently for it to set. Delicious
Zuzana Kha on 2024-09-07 (5 stars): Hi!
I am going to make this as a filling for a chocolate cake. If I make this in advance, will I need to whip this before using or can I fill with it right away?
If I want to make it lighter with whip cream, can you please give me the steps?
Thank you!
Mel DeVille on 2024-07-19 (5 stars): I have always hated making pastry cream, until now!
So easy, so rich & velvety.
Thank you !
Britt on 2024-06-20 (5 stars): This is just as perfect as your vanilla pastry cream. Both are winners!
Danny on 2024-06-15 (5 stars): This was my first time making pastry cream but I chose your recipe because it looked so easy and OH MY is it ever good! Can’t wait to use it to fill some tart shells.
