Rich, smooth and decadent Chocolate Pastry Cream (Crema al Cioccolato) that’s ideal for many desserts. Use it to fill Italian doughnuts, tarts and cakes, or spoon it into bowls and enjoy it on its own.
If you enjoy Crema Pasticcera (Italian pastry cream), you’ll love this chocolate version. It has a silky custard texture and an intense chocolate flavour that’s hard to resist.
This chocolate pastry cream is simple to make and can be prepared a few days ahead. It firms up more when chilled than a plain pastry cream, which makes it excellent for filling pastries and cakes.
Below you’ll find the full recipe with step‑by‑step photos, useful tips and serving ideas, plus a video tutorial. Enjoy!
Ingredients – what you need
The photo below shows the ingredients and offers a few notes on what to choose for best results.
- Egg yolks – use yolks from large eggs; free-range if possible.
- Milk – whole milk gives the best flavour and texture.
- Sugar – granulated or caster sugar both work well.
- Cornstarch – essential to thicken the pastry cream.
- Chocolate – use good-quality dark chocolate, ideally 70% cocoa or higher.
Step by step photos and recipe instructions
Warm the milk in a saucepan and set it aside—do not let it reach a boil. Finely chop the dark chocolate and set aside.
Whisk the egg yolks and sugar together in a large bowl until combined, then add the cornstarch and mix thoroughly.
Slowly pour the warm milk into the egg mixture while whisking constantly to prevent lumps and to temper the eggs.
Return the combined mixture to the saucepan and cook over low heat.
Stir constantly with a wooden spoon until the custard becomes very thick—this usually takes around 10 minutes. It should coat the back of the spoon and hold a line when you run your finger through it.
When the custard has thickened, remove the pan from the heat and stir in the chopped chocolate until fully melted and smooth.
Transfer the chocolate pastry cream to a clean bowl and press plastic wrap directly onto its surface to prevent a skin from forming. Allow it to cool completely, then refrigerate.
Recipe tips and FAQs
- Consistency – the cream will thicken as it cools and becomes firmer in the fridge.
- Cover with plastic wrap – press plastic wrap directly onto the surface to avoid a skin forming.
Add the chocolate once the pastry cream has reached a thick custard consistency and can coat the back of a wooden spoon, holding its shape when you draw a line through it.
They are similar. This pastry cream can be served as chocolate pudding and usually tastes far better than most store‑bought pre-made puddings.
Stored in the refrigerator, it will keep for 4–5 days. Freezing is not recommended.
Different flavours and ways to use it
- Coffee chocolate – stir ½ to 1 teaspoon instant espresso into the milk for a coffee boost.
- Boozy chocolate – add a splash of your favourite liqueur at the end, such as Cointreau, rum, marsala or grappa.
- Citrus chocolate – mix in grated orange zest or a little orange extract for a chocolate‑orange twist.
This pastry cream is versatile. Popular uses include:
- Filling Italian bombolini (doughnuts).
- Filling cakes, pastries or crostata (bake the pastry first, then fill).
- Filling cannoli either on its own or mixed with ricotta.
- Filling a chocolate tart.
- Serving in ramekins as a rich chocolate pudding.
If you try this Chocolate Pastry Cream or any recipe from the site, please rate it and leave a comment to share how it went—I love hearing from readers!
Step By Step Photos Above
Most recipes include step‑by‑step photos, tips and often a video to help you get the best result.
Chocolate Pastry Cream (Crema al Cioccolato)
By Emily
Ingredients
- 5 egg yolks (large eggs)
- ⅓ cup sugar (70g)
- ¼ cup cornstarch (30g)
- 2.5 cups full-fat milk (590ml)
- 5.5 oz dark chocolate (70%+) (150g)
Instructions
- Warm the milk in a saucepan and set aside (do not boil). Chop the dark chocolate into small pieces and set aside.
- Whisk egg yolks and sugar together in a large bowl until combined, then add the cornstarch and mix well.
- Slowly pour the warm milk into the egg mixture while whisking constantly to avoid lumps.
- Pour the combined mixture back into the saucepan and heat gently over low heat.
- Stir continuously with a wooden spoon until very thick, about 10 minutes.
- Remove from heat and stir in the chopped chocolate until melted and smooth.
- Transfer the cream to a clean bowl, press plastic wrap onto the surface, cool completely, then refrigerate.
Video
Notes
- Consistency – it thickens as it cools and firms up further in the refrigerator.
- Use plastic wrap – press plastic wrap onto the surface while cooling to prevent a skin forming.
- Storage – keeps well in the fridge for 4–5 days; do not freeze.
Helpful Info for All Recipes
- I typically use extra virgin olive oil unless stated otherwise.
- When using canned or jarred tomatoes, I recommend trusted brands for best flavour.
- Vegetable sizes are assumed to be medium unless noted.
- Recipes are tested using a convection/fan oven.
Nutrition
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Carbohydrates: 10g
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Protein: 2g
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Fat: 5g
Nutrition information is automatically calculated and should be used as an approximation.
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