Chocolate Cream Recipe

Warm dairy

Combine the whole milk and heavy cream in a medium saucepan. Warm over medium heat until it just begins to steam and small bubbles form at the edge (do not boil). Remove from heat.

Mix dry cocoa and cornstarch

In a small bowl, whisk together the unsweetened cocoa powder, cornstarch, and a tablespoon of the sugar to remove lumps.

Temper yolks

In a separate heatproof bowl, whisk the egg yolks with the remaining sugar until slightly pale. Whisk a few tablespoons of the warm milk mixture into the yolks to temper, then gradually whisk the yolk mixture back into the saucepan with the remaining warm milk and cream.

Cook to thicken

Return the saucepan to medium-low heat. Whisk constantly for 3–5 minutes until the mixture thickens to a light pudding consistency and coats the back of a spoon. If small lumps form, strain through a fine-mesh sieve into a clean saucepan or bowl.

Add chocolate and cocoa slurry

Off heat, whisk in the chopped dark chocolate, the cocoa–cornstarch mixture, and a pinch of salt. Stir until the chocolate is fully melted and the mixture is smooth. If using, add the butter and whisk until incorporated for extra shine.

Finish with vanilla

Whisk in the vanilla extract. Taste and adjust sweetness if needed, adding up to 1 tsp more sugar if desired.

Cool

Transfer the chocolate cream to a shallow bowl or several small serving dishes. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator at least 2 hours, preferably 3–4 hours, until fully set and cold.

Before serving, if using, lightly whip the whipped cream to soft peaks. Spoon or pipe a dollop of whipped cream onto each portion of chilled chocolate cream.

Dust with shaved chocolate or a light sprinkle of cocoa powder and finish with a tiny pinch of flaky sea salt to brighten the flavors.

Serve chilled. The chocolate cream will keep covered in the refrigerator for up to 3 days.