Crème au chocolat

Auf wiedersehn, mes amis!

I’m off for several weeks, but have scheduled a couple of blog posts to go up for the duration of my absence. Meanwhile, I leave you with a luscious chocolate cream recipe instead.


This was actually originally intended to be a chocolate crème pâtissière today but I sometimes have an inability to follow recipes, so it turned out too thick. It’s shiny, and pipes wonderfully out onto the Ottolenghi chocolate tarts as you can see in the photo. I’ve also used it as a tart filling in its own right too, but it works best with a bit of added contrast. I’m guessing it can also be incarnated as a pudding, plopped into some smart ceramic ramekins with a few artful berries or so.


Crème au chocolat

  • 200g semi-skimmed milk
  • 2 egg yolks
  • 3 tbsp caster sugar
  • 1 1/2 tbsp cornflour
  • 200g dark chocolate, melted
  • 20g soft unsalted butter

Heat the milk in a saucepan until it reaches boiling point. In a separate bowl, whisk the egg yolks, sugar and cornflour together. Add a few spoonfuls of milk to the egg mixture, then slowly pour in the rest of the milk, whisk well as you do this to prevent the egg from scrambling.

Tip the eggy milky mixture back into the saucepan and heat again, whisking constantly, until you bring it to the boil. Heat for another few minutes – you may notice it has started to thicken at this point. Don’t stop whisking or it will get lumps.

Take the pan off the heat, and pour in the dark chocolate. Keep whisking away, until it is smooth and the chocolate has completely incorporated. Finally, add the butter, and keep mixing. The cream will develop a glossy sheen at this point. You can pipe it out while it is still mildly warm as it holds its shape excellently. As with most chocolatey desserts, it only improves with keeping overnight.

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