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.
Be sure to watch the Video!
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!
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.
Rose says
Hello!
I’m a sucker for fresh strawberries in chocolate cake. Is this cream recipe appropriate for layering with sliced fruit between layers of cake?
Thank you so much!
Rosemary says
Hi Rose, I would say it would work as a filling as long as you let it get thick enough and then refrigerate the pastry cream so it thickens up even more. Hope that helps.
Andra says
Hello, could you please tell me what is the quantity of custard that you obtain in the end, please? Would it suffice if I want to fill in 20 mini tartlets?
Rosemary says
Hi Andra, the recipe will give you approximately one and half cups, so you may want to double it. Hope that helps.
Tim says
This recipe turned out delightful. I made it two ways, first exactly as written, and the second time I left out the chocolate for plain vanilla cream. Both of them were delicious, both in my éclairs and also just plain, as pudding. Also, for my second batch I ran out of milk, so I subbed 1.5 cup half-and-half for the entire milk/cream combination, and that worked just fine.
I will be using this again. Thanks!
Rosemary says
Hi Tim, thanks so much, so glad you enjoyed it and thanks for letting me know how you changed it up. Have a great week. 🙂
Patricia says
Just made and it is delicious! I didn’t have whole cream so I used half and half The next time I make I will use whole cream. It was very easy to make and will be my go to recipe!
Rosemary says
Hi Patricia, so glad you enjoyed it, have a great day.
Maran Magnell says
Hey there! I’m looking to make this for a birthday cake filling this weekend… just wondering how far in advance can I make it? And if I assemble the cake the day before will it go soggy or stay thick? (Stored in the fridge). Thanks!!
Rosemary says
Hi Maran, I would make the cream filling the day before and leave it in the fridge, and then the day of the birthday put the cake together and leave it in the fridge for a couple of hours. It should stay thick and not be soggy. Hope that helps, let me know how it goes. 🙂
Nerys says
Hi. This recipient looks amazing. What type of cream, flour and vanilla do you use? Is it double cream, plain flour and vanilla essence or bean? Also do you use medium or large eggs? Looking forward to hearing from you.?
Rosemary says
Hi Nerys, thanks so much, the cream is either whole or whipping cream, all purpose flour and vanilla extract, and I use large eggs. Hope that helps. Have a wonderful Sunday. 🙂
Meg says
Normal cream or whipping ?
Rosemary says
Hi Meg I use whole cream. Whipping cream may work but I can only get whole cream here so that’s what I use. 🙂
chris says
Would this be thick enough to pipe into a cannoli shell & hold it’s shape (I don’t know if that makes sense, but sometimes I see cannoli on instagram & the filling is too ‘loose’ and runny. I’m fortunate enough to live in an area where there’s tons of great Italian bakeries, & lots of good cannoli options. However, when it comes to Italian cream filled, there’s only one place I like (Termini Bros, in South Philly-if you ever visit here, you must go!), the other places’ Italian cream is too pudding-y, if that makes any sense. The color of the vanilla version is an off white rather than custard yellowish, the chocolate version a pale brown. And it holds the shape from the piping tip & looks super tidy in the shell. Lol sorry, I’m horrible at describing things, but I want to find a recepie that’s similar to their cream & I don’t really know how to describe it in culinary terms.
Rosemary says
Hi Chris, in my opinion yes it is thick enough to pipe into a cannoli shell (just make sure when you cook it you let it thicken up enough and then it will continue to thicken in the fridge). Was the taste more creamy or did you taste ricotta? If it was more ricotta then you could add some melted chocolate to the ricotta filling I have for the cannoli. (it is a really thick filling so it should be ok) Hope that helps let me know. And if I ever visit South Philly I will be sure to check it out. 🙂
Brandy says
This was so easy! I was scared when I saw the name and had eaten pastry cream in a fancy bakery. Now I know, I can be “fancy” too 🙂 Thank you for the recipe!
Rosemary says
Hi Brandy, so glad you enjoyed it. And yes you can be fancy too. Have a great week.
Essie says
does the pastry cream set solid because of the chocolate or would it be pipeable? thanks 🙂
Rosemary says
Hi Essie, it gets quite thick, maybe leave it in the fridge longer, I think it would be pipe-able, although I have never done it. Give it a try, let me know.
Judy Cash says
Is this the cream you would use for a zuppa inglese?
Rosemary says
Hi Judy, yes you could certainly use this cream. Have a great weekend.
Rosemary says
Hi Judy, yes you could certainly use this cream. Have a great weekend.
Vickie says
Do you think you could add shredded coconut to this? I am searching for an easy filling between layers of a cake.
Rosemary says
Hi Vickie, what I would do is spread the cream on the cake and then sprinkle with coconut (I think it would be good). Hope that helps. Have a wonderful Christmas.
Marisa Franca @ All Our Way says
I love cold and smooth. I guess that’s why ice cream is such a weakness. The chocolate looks wonderful. I’m pinning!! Have a great week.
Rosemary says
Hi Marisa, thanks and I have to agree with you. 🙂
roseemary merrill says
could rum be added?
Rosemary says
Hi Roseemary, I imagine you could, but remember to cut down on the milk and cream, I wouldn’t add much though. Maybe a couple of tablespoons, add the rum after the milk and cream are hot. Let me know how it turns out.
Ellen says
What are you recommending for the cream in Italy, because they don’t really have cream. There is panna for sweets, would you use that? I have been living here for 5 months and I haven’t seen cream. Thanks.
Rosemary says
Hi Ellen, yes there is cream here it’s called “Panna Fresca”. Look in the fridge section where the milk is, it’s usually sold in 250 ml containers. Hope that helps let me know.