Chocolate Cream Recipe

Warm dairy and bloom cocoa

In a medium saucepan, combine the whole milk and heavy cream. Whisk in the granulated sugar and unsweetened cocoa powder until smooth. Warm over medium heat until the mixture is hot and steamy but not boiling (small bubbles will form around the edge), about 4–6 minutes, stirring occasionally.

Temper yolks and thicken

In a separate bowl, whisk the egg yolks with the cornstarch and a pinch of salt until smooth and slightly paler. Slowly ladle 1/3 cup of the hot chocolate-milk mixture into the yolks while whisking constantly to temper them. Then pour the tempered yolks back into the saucepan with the remaining hot mixture, whisking to combine.

Cook to custard consistency

Return the saucepan to medium-low heat and cook, stirring constantly with a heatproof spatula or whisk and scraping the bottom, until the mixture thickens enough to coat the back of the spatula (about 3–5 minutes). Do not let it boil vigorously; small steady bubbles and thickening indicate readiness.

Melt chocolate and finish

Remove the pan from heat. Immediately add the finely chopped bittersweet chocolate and vanilla extract. Let sit 1 minute to soften, then stir until the chocolate is fully melted and smooth. If using, whisk in the cold butter pieces one at a time until incorporated for extra shine and silkiness.

Strain and cool

Pass the chocolate cream through a fine-mesh sieve into a clean bowl to remove any lumps. Cover the surface with plastic wrap placed directly on the custard to prevent a skin from forming. Chill in the refrigerator at least 2 hours until set and cold; for a firmer texture chill longer (3–4 hours).

Before serving, if desired, fold in the whipped cream gently to lighten for a mousse-like texture (do this right before serving so the cream stays airy). Spoon the chocolate cream into individual ramekins or glasses.

Top with a dollop of whipped cream and dust with shaved chocolate or a light sprinkle of cocoa powder. Serve chilled.