Recently I shared my recipe for a versatile vanilla pastry cream that can be used for so many different applications. In the ‘Notes’ section of that recipe, I shared the information for a really delicious chocolate version, so I wanted to make it to show you just how delicious it really is.
With Valentine’s Day just around the corner, this luscious chocolate pastry cream would be perfect to use in place of or in addition to the vanilla one I’ve already shared. You can serve this in the same way along side some fresh fruit, to fill tart or pie shells or as a filling for layered cakes.
Desserts like these are easy to make and come together quickly. Most of us don’t have a lot of extra time on their hands these days, so recipes that allow you to prepare something really delicious in less time is always a huge plus. So, if you don’t have all afternoon to prepare something a little fancier, this is a really good option.
If you want to jazz it up a bit more without a lot of effort, you can set up a dessert fondue station with cut up pieces of delicious pound cake and an assortment of fruit in addition to the vanilla or chocolate pastry cream, and perhaps some rich chocolate ganache and even some creme anglais sauce for dipping. A dessert that takes a little time and thought to prepare, and really comes from the heart.
Double Chocolate Pastry Cream
1½ cups heavy cream
1½ cups whole milk
3/4 cups sugar
8 yolks
3 level tablespoons cornstarch
1 tablespoon real vanilla extract (or 1 vanilla pod steeped in milk and crream)
1 cup dark bittersweet chocolate chips (I use Guittard bittersweet chocolate)
Place the 1 cup of bittersweet chocolate into a medium sized bowl and set aside.
Add the cream and milk into a medium sized pot and heat until it has scalded (hot but not boiling). Separate your eggs and add the yolks to a medium sized bowl. Add the sugar and vanilla to the yolks and whisk well together, then sift the cornstarch into this egg yolk mixture. Whisk it all together again until it is well incorporated with no lumps.
Once the cream/milk is scalded, pour this gently over the egg yolk mixture and whisk it all in. make sure it is well combined and then pour the entire mixture back into the pot that previously held the milk/cream. Place the pot onto a moderate flame and begin whisking until the pudding has thickened, about 10 minutes. DO NOT let this sit on the flame unattended without whisking it continuously, as it will burn.
Once it has thickened, pour this over the bittersweet chocolate that you previously placed in a bowl. Let the custard melt the chocolate for a minute or so, and then use a spoon to stir everything together until it is well incorporated without streaks or remaining bits of chocolate.
While the custard is still warm, you must immediately cover the surface of the chocolate pastry cream with a piece of plastic so that it does not form a skin. Make sure that the plastic wrap covers the entire surface by gently pressing the plastic over the pastry cream. Allow this to cool completely at room temperature, then refrigerate it until ready to use.
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