Chocolate Pastry Cream

Chocolate Cream Pie made with Basic Pie Crust, filled with Chocolate Pastry Cream, garnished with Whipped Cream That Won't Fall Flat, and topped with shaved milk chocolate.

Chocolate Cream Pie made with Basic Pie Crust, filled with Chocolate Pastry Cream, garnished with Whipped Cream That Won't Fall Flat, and topped with shaved milk chocolate.

6 egg yolks

1/2 cup sugar

2 Tablespoons flour

2 Tablespoons cornstarch

1/4 teaspoon salt

3 cups whole milk

1 cup heavy cream

1 1/4 cups best-quality semi-sweet chocolate chips (I like Ghiradelli)

In a medium bowl whisk together egg yolks, sugar, flour, cornstarch, and salt. 

In a saucepan bring the milk and heavy cream up to a simmer.  Whisk 1/2 cup of the mixture into the egg mixture, then whisk the egg-milk mixture into the saucepan, mixing thoroughly.  Bring the mixture back up to a boil over medium-low heat, stirring constantly, then cook for 2 minutes longer, until the cream is thick.  Remove from the heat and add the chocolate chips, whisking until they are melted.  Transfer to a bowl, then cover with plastic wrap and refrigerate until cool, about 2 hours.  (For pie, cool to room temperature, covered with plastic wrap, then spread into the baked pie shell, cover with plastic, and refrigerate for at least 4 hours before garnishing and serving.

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