Step 1: Warm the Milk
- In a medium saucepan, heat the whole milk over medium heat until it begins to steam but does not boil. Stir occasionally to prevent scorching.
Step 2: Whisk the Dry Ingredients
- In a mixing bowl, combine the granulated sugar, cocoa powder, and cornstarch. Whisk to evenly combine.
Step 3: Add the Egg Yolks
- Add the egg yolks to the dry mixture and whisk until smooth. The mixture will be thick at this stage but should become smooth as you whisk.
Step 4: Temper the Eggs
- Slowly pour about half of the hot milk into the egg mixture while whisking constantly to avoid scrambling the eggs. Once smooth, pour the tempered egg mixture back into the saucepan with the remaining milk.
Step 5: Cook and Thicken
- Return the saucepan to medium heat, stirring continuously as the mixture thickens. In about 3-5 minutes, it will reach a thick, pudding-like consistency. Once it begins to bubble, cook for 1 more minute while whisking constantly, then remove from heat.
Step 6: Add the Chocolate and Butter
- While the pastry cream is still hot, add the chopped dark chocolate, unsalted butter, and vanilla extract. Stir until the chocolate and butter are fully melted and incorporated into the mixture. Add a pinch of salt to enhance the flavor.
Step 7: Strain (Optional)
- For an extra-smooth pastry cream, strain the mixture through a fine-mesh sieve to remove any lumps or bits of cooked egg.
Step 8: Cool the Pastry Cream
- Transfer the chocolate pastry cream to a bowl and cover the surface with plastic wrap, pressing it directly onto the cream to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate for at least 2 hours to fully set.
How to Use:
Once chilled and firm, the chocolate pastry cream is ready to be piped into cakes, cupcakes, or any other dessert. It’s rich, creamy, and holds its shape well, making it perfect for intricate piping or filling layers of a cake.
Tips for the Best Chocolate Pastry Cream:
- Use High-Quality Chocolate: The flavor of this pastry cream largely depends on the quality of the chocolate you use. Dark chocolate with a cocoa content of around 60-70% is perfect for a rich and balanced taste.
- Whisk Constantly: When cooking the pastry cream on the stove, make sure to whisk continuously to avoid lumps and prevent the eggs from curdling.
- Chill for Best Texture: Let the pastry cream cool and firm up in the fridge before using it in any recipe. This will ensure it holds its shape when piped.
Storage:
- In the Fridge: Store the pastry cream in an airtight container in the refrigerator for up to 3 days. Before using, whisk it gently to soften it if needed.
- No Freezing: Pastry cream does not freeze well, as it may become grainy upon thawing.
Frequently Asked Questions
Q: Can I use this pastry cream as a frosting?
A: Yes! This chocolate pastry cream can be piped as a delicious filling for cakes and cupcakes or used as a light and creamy frosting for a more refined look.
Q: Can I make it ahead of time?
A: Absolutely! Chocolate pastry cream can be made up to 2-3 days in advance and stored in the refrigerator until you’re ready to use it.
This Chocolate Pastry Cream is perfect for those who love a deep, chocolatey filling for their desserts. Its rich yet smooth texture is ideal for piping, and the combination of dark chocolate and cream will elevate any cake or cupcake to a whole new level of indulgence. Enjoy!