Chocolate custard for cake

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make chocolate custard for a cake using milk? To begin, prepare all the necessary ingredients. You can adjust the amount of sugar to your taste. If you have chocolate with a cocoa content of more than 72%, then it is better to increase the amount of sugar, otherwise the cream will turn out with a slight bitterness from cocoa. The butter should be at room temperature, so remove it from the refrigerator in advance.

2. STEP 2

   

   Pour milk into the saucepan. Place on low heat and warm through. Steam should come from the milk, but do not bring it to a boil.

3. STEP 3

   

   In a bowl, mash the yolks with sugar and starch. You can use only the yolks or replace them with 3 large eggs. The result will be approximately the same. If you use whole eggs with whites, you can reduce the amount of starch.

4. STEP 4

   

   Pour hot milk into the yolks in a thin stream with constant stirring. No lumps should form in the mixture.

5. STEP 5

   

   Pour the milk-yolk mixture back into the saucepan and place over low heat. Cook the cream until thickened, stirring constantly.

6. STEP 6

   

   Melt the chocolate in the microwave or in a water bath. I used chocolate with a cocoa content of 56%, but you can use chocolate with a different cocoa content.

7. STEP 7

   

   Quickly stir the melted chocolate into the custard.

8. STEP 8

   

   Cover the saucepan with cling film "in contact" and cool completely to room temperature or below. In winter I take the cream out onto the balcony, in summer I put it in the refrigerator. To make the cream cool faster, it is better to transfer it from the hot saucepan to a bowl.

9. STEP 9

   

   Then stir soft butter into the cooled chocolate cream.

10. STEP 10

    

    Simple chocolate custard is ready. You can use it for cakes, pastries, including baskets. I made Napoleon cake with this cream. Very tasty! Bon appetit!

Comments on the recipe

Natalia M

08.11.2023

4.5

The chocolate custard for the cake according to this recipe turned out very tasty. It took me a little time and effort to prepare, which is always a good thing. In the recipe description I read that you can replace the yolks with eggs in smaller quantities, so that’s what I did. I didn’t reduce the amount of starch; I like how it stabilizes the cream. I took a little more sugar, because the cocoa content in chocolate was 90%. I brewed the base with hot milk and then simmered until thickened. This cream thickens very quickly, you need to constantly stir it with a whisk. To speed up the process, I added chocolate directly to the hot cream and stirred after each piece. I had a few starch lumps, so I rubbed the warm cream through a sieve. It turned out that this was a quick process and not at all problematic). After that I added butter. The cream froze quickly! Immediately after cooling, it holds its shape perfectly, even without long-term cooling. Its consistency is delicate and enveloping. The taste is not very sweet, but very chocolatey! Thanks for the great recipe! I recommend to everyone!

nafany

08.11.2023

5

Hello. A very necessary cream. Especially when you try to make protein-custard cream, the yolks remain. Now you can make such a cream for a layer.

nafany

08.11.2023

4.7

Hello. Please tell me, can I use White Chocolate in your Recipe? Thank you. Happy New Year!