New This Month

Dark-Chocolate Cream


Make this for our Chocolate Pavlova.

  • Yield: Makes about 2 cups

Source: Martha Stewart Living, January 2009


  • 4 large egg yolks
  • 1/4 cup sugar
  • 1/2 cup plus 2 tablespoons heavy cream
  • 1/2 cup whole milk
  • 1/4 teaspoon coarse salt
  • 8 ounces dark chocolate, finely chopped (preferably 70 percent cacao)


  1. Prepare an ice-water bath. Whisk yolks and 2 tablespoons sugar in a medium bowl. Bring cream, milk, salt, and remaining 2 tablespoons sugar to a simmer in a medium saucepan. Pour a third of hot cream mixture into yolk mixture, whisking until combined. Pour yolk mixture into pan with hot cream. Cook over medium heat, stirring, until mixture coats the back of a spoon, 6 to 7 minutes.

  2. Place chocolate in a large heatproof bowl. Pour hot mixture over chocolate. Whisk until chocolate melts and mixture is smooth. Strain through a sieve into a medium bowl, then set in ice-water bath, stirring often, until cold. Press a piece of plastic wrap directly on surface of chocolate cream, cover, and refrigerate for up to 3 days.

Reviews Add a comment

  • bluegrassfisher
    14 FEB, 2009
    I followed the direction to the "t" and recipe failed. There is no way the stiff dense chocolate would run through a seive. And altho I am a chocoholic, even this was WAY too dense to enjoy.