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A creamy delicious Italian Chocolate Pastry Cream, perfect for filling cakes, cookies or even pastries. Fast, easy and so amazing.
I was never a big lover of Italian Pastry Cream until I tried my Favourite Cream made with milk and cream. I have made it as a simple Pastry Cream, a Coffee Pastry Cream and now this Chocolate Pastry Cream.
Finding something to fill it with is never difficult. From the Italian Famous Mimosa Cake to our gone-in-seconds Sporcamuss. I also made a really yummy Cappuccino Cookie Parfait with the Coffee Cream.
A couple of weeks ago I had friends over and I decided now was the time to whip up some Chocolate Cream. I knew I was going to use it in a dessert for after dinner. But what was the question.
After realizing that I only had about 30 minutes to get it together I decided why not give them another Parfait Recipe! Parfaits aren’t that well known in Italy yet, so when I offer something a little different it always goes over well.
Unlike a lot of Creams, this cream is made with a good quality melted chocolate, no cocoa in this bowl of deliciousness.
Italian Chocolate Pastry Cream
It’s basically my Italian Pastry Cream but with some melted and cooled dark chocolate added at the very end. Whisked together until smooth. This was so rich and creamy my daughter was eating it straight from the bowl with a spoon.
Until of course I stopped that! I wouldn’t have had any left over for the dessert. And yes the dessert went over really well. I will post that next week.
So when you are looking for something different to fill some tarts, or even cookies, I think you would really enjoy this Creamy Italian Chocolate Pastry Cream. Let me know what you think. Enjoy!
Italian Chocolate Pastry Cream
Ingredients
- 3/4 cup milk
- 3/4 cup cream (whipping or whole cream)
- 4 egg yolks (large)
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 2 1/2 tablespoons flour (all purpose)
- 2 ounces dark chocolate good quality
Instructions
- Melt chocolate either in the microwave or in a glass bowl over a pot of water (make sure the water does not touch the bottom of the bowl) on low heat. Set aside to cool to warm.In a medium pot, heat over low the milk and cream, do not boil. Remove from heat and let cool to warm.In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla, place pot over low heat, add warm milk/cream, whisking continuously (don't stop) until thickened, remove to a glass bowl and whisk in melted cooled chocolate until combined.Cover with plastic wrap (make sure wrap touches the cream mixture) and refrigerate at least 3 hours. Enjoy!
Theresa K. says
Thank you, looks delicious! I am layering oblatne sheets with this, Please tell me the volume of cream after it’s finished? For servings, the original recipe lists it at one serving @ 1/2 cup? (3/4 cup milk, 3/4 cup cream, etc..) Is it close to 16ounces or more?
Rosemary says
Hi Theresa, I would say it’s about 1 1/2 cups in total. Hope that helps.
Trish says
Can you sub half and half for the milk and cream?
Rosemary says
Hi Trish I have never used half and half, you could try it, I think it would work, it might just take a little longer to thicken. Let me know if you do try it.
Isabel McNab says
This looks yummy! I’m making a cake for my daughter who doesn’t eat cream … can I substitute the cream with Greek Yoghurt for her? The others in the family will love this, just as it is!
Rosemary says
Hi Isabel, I really don’t think it will work with greek yogurt, because they are two different things. Sorry, Happy New Year.
Shona says
Easy and delicious!
Rosanna says
If I need to double recipe, can I just double all doses?
Rosemary says
Hi Rosanna, yes double everything.
Ella says
Love this one! So simple and tasted amazing!
Deb says
Super yum, I used white chocolate instead of dark because I’m using this for white chocolate eclairs with salted caramel on top. I did the first 2 steps of the recipe using the microwave, unnecessary to do them on the stove top which makes this recipe quick and easy.
Rosemary says
Hi Deb, glad you enjoyed it, and yes good idea with the white chocolate.
LOUISE DONATO says
Hi, would it be possible to add nutella into this custard and if so, at what stage would i add it in. Also, would i be able to leave the cake out for a few hours (its for a bridal shower)? If i do leave it out would it get soggy?
Thanks
Lou
Rosemary says
Hi Louise, so I checked around and I discovered most Italians make a Nutella Pastry Cream using a this regular pastry cream https://anitalianinmykitchen.com/italian-pastry-cream/ once it’s thickened place it in a clean bowl, I would probably let it sit for about 10 minutes and then fold in the Nutella 1/4 – 1/2 a cup. Cover with plastic and refrigerate as per the recipe. I have never made Nutella pastry cream so I hope it thickens enough, it should. Let me know how it turns out.