Chocolate Pastry Cream (crema pasticcera al cioccolato) is a basic dessert in Italian pastry. It’s the chocolate version of the traditional Italian Crema Pasticcera, also known as Italian custard.
To make this delightful treat, you'll need just a few simple ingredients: milk, eggs, sugar, a little bit of flour, and of course, dark chocolate. These ingredients combine to create a rich, chocolatey flavor and a smooth, velvety texture that is simply divine.
This Chocolate Pastry Cream is incredibly versatile. It's perfect for filling cakes, cream puffs, and tarts. You can use it to make Zuppa Inglese or various other desserts. But don't feel like you have to use it in something – it's delicious enough to be enjoyed on its own, spoonful by spoonful.
You can pair Chocolate Pastry Cream with cookies, whipped cream, or mix it with Classic Pastry Cream for a delightful combination.
It's often served with fresh seasonal fruit or sprinkled with chopped nuts for added texture and flavor.
There are countless ways to enjoy this delectable Chocolate Pastry Cream. Follow my recipe and step-by-step tips to make your own batch of this irresistible Italian chocolate custard.
Ingredients
Prep Time: 15 Min | Cook Time: 5 Min | Coolng Time: 1 Hour | Servings: 4
- 4 medium egg yolks
- 80 g (~⅓ cup) of granulated sugar
- 40 g (⅓ cup) of flour
- 500 ml (2 cups) of whole fresh milk
- ½ teaspoon of vanilla bean or zest of half lemon (optional)
- 200 g (7 oz) of dark Chocolate
Instructions
Step 1) - Before you start making Italian chocolate pastry cream, chop the chocolate roughly on a cutting board so it's ready to add your mixture. Set the chopped chocolate aside for now.
In a saucepan, mix the egg yolks and sugar using a wooden spoon. Gradually add sifted flour, stirring continuously for about 5 minutes until the mixture is smooth. Then set it aside.
Step 2) - Heat the milk until it’s almost boiling. You can add lemon zest or vanilla for extra flavor, but this is optional. Take the milk off the heat and slowly pour it into the egg, sugar, and flour mixture, stirring constantly. Return the mixture to low heat and cook for another 3-4 minutes, still stirring. Make sure the custard does not boil.
When the pastry cream has thickened well, add the chopped chocolate to the hot cream.
Step 3) - Turn off the heat and keep stirring until the chocolate is fully melted and blended into the cream.
Pour the hot chocolate pastry cream into a cold container and cover it with cling film directly touching the surface. Let it cool at room temperature for a bit, then place it in the refrigerator to chill completely (this will take at least 1 hour).
The Chocolate Pastry Cream is now ready to use in your recipes or to serve as a spoon dessert in individual cups!
YOU MUST ALSO TRY:
Storage
You can keep the Chocolate Pastry Cream in the fridge for a few days. Just make sure to cover it with foil or put it in a container that has a lid. It is best not to freeze it.
Tips
DARK CHOCOLATE: Black, bitter, and dark are all words used to describe chocolate with at least 45% cocoa and up to 70%.
When chocolate has more than 70% cocoa, it's called extra dark chocolate.
I prefer using 70% chocolate because it has a good balance of bitter and sweet flavors.
You can easily change the type of chocolate in your Chocolate Pastry Cream to suit your taste or needs.
Using chocolate with less cocoa will give you a sweeter and lighter cream.
COCOA POWDER: Instead of dark chocolate, you can also use bitter cocoa powder. Two tablespoons are enough for the recipe amounts. Add the cocoa powder at the end, after the cream has finished boiling and the heat is off. Stir quickly to avoid lumps.
Variations
Making Gluten-Free Chocolate Pastry Cream
To create a completely gluten-free chocolate pastry cream, you can substitute the flour with an equal amount of rice flour or cornstarch. This will ensure your pastry cream remains thick and delicious without any gluten.
Flavoring the Milk
In my recipe, I mentioned that there's no need to flavor the milk when making cocoa cream.
In a classic pastry cream, adding lemon zest or vanilla can help reduce the eggy flavor that some people find unpleasant. But for chocolate custard, the chocolate itself is the main flavor, so there's no need to add extra flavors to cover up the egg.
If you enjoy additional flavors, vanilla pairs wonderfully with chocolate. You can also try adding lemon zest or orange zest for a citrusy twist. For a cozy, wintery version, a pinch of cinnamon powder or half a teaspoon of instant coffee can add warmth and depth to your cream.
Adding a Boozy Touch
To give your chocolate cream a bolder character, you can add a splash (~2 tablespoons) of your favorite liqueur. Choose a dry option like rum or whiskey, or go for something sweeter like an anise or coffee liqueur. These flavors complement the chocolate beautifully and add a sophisticated touch to your dessert.
How to Serve
Chocolate Pastry Cream is incredibly versatile, making it a fantastic addition to many desserts. Here are some ways you can use it:
Classic Zuppa Inglese
This traditional dessert features layers of chocolate cream and classic pastry cream, creating a delicious contrast of flavors.
Filling for Desserts
Use dark chocolate pastry cream to fill layer cakes, cannoli, and cream puffs. Its rich flavor enhances these treats, making them even more delightful.
Enjoy It On Its Own
Sometimes, the simplest way to enjoy dark chocolate pastry cream is on its own. Add a dollop of whipped cream and a few cookies for an extra touch of indulgence.
Baking with Chocolate Pastry Cream
You can bake dark chocolate pastry cream inside cakes, crostate, or pastries, just like classic pastry cream. It adds a rich, chocolaty dimension to baked goods.
Torta del Nonno
There is a special chocolate version of the famous "Torta della Nonna" called "Torta del Nonno". It features cocoa shortcrust pastry and chocolate pastry cream, offering a unique twist on a beloved classic.
Apulian Chocolate Pasticciotto
For a regional delight, try making Apulian chocolate pasticciotto. These pastries are filled with dark chocolate pastry cream, showcasing the cream's versatility and deliciousness.
With so many ways to use it, chocolate pastry cream is a must-have for any dessert lover's kitchen!
Recipe Card
Chocolate Pastry Cream (Crema Pasticcera al Cioccolato)
Ingredients
- 4 egg yolks
- 80 g granulated sugar - ~⅓ cup
- 40 g flour - ⅓ cup
- 500 ml milk - 2 cups
- ½ teaspoon vanilla bean - or zest of half lemon (optional)
- 200 g dark chocolate - 7 oz
Instructions
- Chop the chocolate roughly on a cutting board so it's ready to add your mixture. Set the chopped chocolate aside for now.
- In a saucepan, mix the egg yolks and sugar using a wooden spoon.
- Gradually add sifted flour, stirring continuously for about 5 minutes until the mixture is smooth. Then set it aside.
- Heat the milk until it’s almost boiling. You can add lemon zest or vanilla for extra flavor, but this is optional.
- Take the milk off the heat and slowly pour it into the egg, sugar, and flour mixture, stirring constantly. Return the mixture to low heat and cook for another 3-4 minutes, still stirring. Make sure the custard does not boil.
- When the pastry cream has thickened well, add the chopped chocolate to the hot cream.
- Turn off the heat and keep stirring until the chocolate is fully melted and blended into the cream.
- Pour the hot chocolate pastry cream into a cold container and cover it with cling film directly touching the surface. Let it cool at room temperature for a bit, then place it in the refrigerator to chill completely (this will take at least 1 hour).
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