Milk Custard with Dark Chocolate and Cocoa

Name: Milk Custard with Dark Chocolate and Cocoa
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Ingredients: 50 g Bitter chocolate

A velvety custard with a bright chocolate flavor. This cream is perfect for spreading between cake layers and for smoothing the top. Decorations such as chopped nuts or crumbs hold well on it.

4.4

(2)

Updated : 03 August, 2026

Easy

About 20 min.

Ingredients

50 grams

Bitter chocolate

100 grams

Sugar

4

Egg yolks

10 grams

Cocoa

250 milliliters

Milk

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

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Step 1

Prepare all the necessary ingredients for making the chocolate custard. You will need dark chocolate specifically, as it is ideal for this cream. The cocoa should be of very good quality, otherwise the cream may not turn out as tasty.

Step 2

Separate the yolks from the whites; you will need only the yolks. You can use the whites to make meringue, or place them in a container and freeze them. They will not lose their quality.

Step 3

Pour the sugar and cocoa into a bowl and mix everything thoroughly.

Step 4

Place the yolks in a bowl and mix. Add the sugar and cocoa mixture to them and rub everything together thoroughly until smooth.

Step 5

Pour the milk into a saucepan and heat it well, but do not boil. Remove from the heat. Break the chocolate into pieces and add it to the hot milk.

Step 6

Mix the milk and chocolate thoroughly until smooth.

Step 7

While stirring the yolks, pour in the hot chocolate milk in a thin stream and mix well.

Step 8

Pour the chocolate mixture back into the saucepan and place it over the lowest heat. Cook, stirring constantly, until thickened.

Step 9

Remove from the heat and place plastic wrap directly on the surface of the cream. This must be done, otherwise a skin will form on the surface and the cream will have to be rubbed through a sieve. Leave it this way until completely cooled.

Step 10

Once the cream has cooled, spread it over the cake layers and put the cake in the refrigerator.

Step 11

This cream can also be eaten like regular chocolate spread, with a bun and tea.

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