RICH CHOCOLATE CREAM FROM VANILLA PASTRY CREAM BASE

Transform your classic vanilla cream into a luscious chocolate cream—choose from dark, milk, or white chocolate for a versatile and silky dessert filling or topping.

🥣 Ingredients

500 ml milk
100 g sugar
4 egg yolks
40 g cornstarch
1 vanilla pod (optional)
200 g chocolate (dark, milk, or white)
40 g butter

Instructions

Prepare Vanilla Cream Base

Follow your vanilla cream recipe (up to step 7), but do not cover with plastic wrap yet. Using vanilla is optional.

Melt Chocolate

Break chocolate into pieces and melt gently over a double boiler.
Use high-quality chocolate of your choice.

Combine with Cream

When fully melted, add butter and stir until melted and smooth.
Quickly pour the chocolate mixture into the warm vanilla cream.
Stir vigorously until fully incorporated and smooth. Tip: For variety, divide vanilla cream into two equal parts—turn one into milk chocolate cream, the other into dark chocolate cream by using 100 g chocolate and 20 g butter each.

Chill and Store

Cover cream with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
Refrigerate until ready to use.

💡 Tips

Use good quality chocolate for best flavor and texture.
Stir thoroughly for a smooth, glossy finish.
The cream can be used as a dessert filling, topping, or standalone treat.
Keep plastic wrap in contact with the cream to avoid crust formation.

📝 Final Thoughts

This simple chocolate cream recipe elevates classic vanilla custard into a decadent, versatile dessert component, customizable to your favorite chocolate type.