Dark-Chocolate Cream

2 cups

Make this for our Chocolate Pavlova.


  • 4 large egg yolks

  • ¼ cup sugar

  • ½ cup plus 2 tablespoons heavy cream

  • ½ cup whole milk

  • ¼ 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.

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