The Best Chocolate Pastry Cream

Full of Chocolate flavor this thick and creamy recipe for chocolate pastry cream is the perfect filling for pastries and cakes! Both melted chocolate and cocoa powder ensure the best chocolate flavor!

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24 oz (3 Cups) Half and Half

½ Teaspoon Espresso Powder, optional

150 grams (¾ Cup) Granulated Sugar

Pinch of Salt

7 Large Egg Yolks

2 Tablespoons Dutch Process Cocoa Powder

4.5 Tablespoons Cornstarch/ Cornflour

4 oz (¾ Cup) Dark or Semi-Sweet Chocolate, finely chopped

4 Tablespoons Unsalted Butter, cold and cubed

2 Teaspoons Pure Vanilla Extract

In a medium saucepan over low-medium heat add the half and half and espresso powder. Let cook for a couple of minutes to warm it up - do not boil the cream.

Directions at confessionsofabakingqueen.com

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