Silky Chocolate Pastry Cream for Fillings and Frosting
A rich, velvety chocolate cream that works beautifully as a cake filling or a glossy frosting. Blended smooth then cooked to perfection, it sets into a luscious, spoonable texture that chocolate lovers will adore. Simple ingredients, stunning results.
🛒 Ingredients
4 servings
- 2 cups (500 ml) whole milk
- 4 heaping tablespoons cornstarch
- 1 can (14 oz / 395 g) sweetened condensed milk
- 1 cup (100 g) unsweetened cocoa powder
- 1 pinch of fine salt
- 7 oz (200 g) milk chocolate, finely chopped
- ¾ cup (200 ml) heavy whipping cream, cold
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Combine the milk, cornstarch, condensed milk, cocoa powder, and salt in a blender. Blend on high for about 1 minute until completely smooth and lump-free.
- 2
Pour the mixture into a medium saucepan over medium heat. Cook, whisking constantly, until the cream thickens and gently bubbles, about 8–10 minutes.
- 3
Remove from heat and immediately stir in the chopped chocolate. Mix vigorously until fully melted and the cream is smooth and glossy.
- 4
Press a sheet of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Allow to cool to room temperature for 20–30 minutes.
- 5
Once cooled, fold in the cold heavy cream with a spatula until combined.
- 6
For an extra airy and shiny finish, whip the heavy cream with an electric mixer to soft peaks before folding it into the cooled chocolate base. Refrigerate until ready to use.
💡 Chef's Tip
Swap milk chocolate for 60% dark chocolate for a more intense flavor. Keeps refrigerated for up to 3 days covered tightly. Let it sit at room temperature for 15 minutes before spreading for best results.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
