A chocolate version of classic pastry cream: easier to prepare and very delicious. Soft and chocolatey, ideal for filling desserts or enjoying alone after a night in the refrigerator.
Heat the milk in a saucepan until it reaches a warm but not boiling temperature.
In a bowl, whisk the egg yolks with the sugar and cocoa until you obtain a smooth mixture.
Add a bit of warm milk to the yolk mixture, stirring to dissolve any lumps.
Pour the mixture into the saucepan with the remaining milk and cook over medium heat, stirring continuously, until the cream is just about to boil and thickens.
Remove from heat and add the chopped dark chocolate; stir until the chocolate is completely melted and the cream is smooth.
Transfer the cream to a bowl, cover with cling film, and let cool in the refrigerator overnight before serving.
Saucepan
Bowl
Whisk
Cling film
Store in the refrigerator covered with cling film; consume within 2-3 days.
Italy
