Today I present to you the chocolate diplomat cream. The combination of pastry cream and chantilly cream in a 1/3 and 2/3 ratio is called diplomat cream or Italian-style chantilly. Adding dark chocolate creates the chocolate diplomat cream. It’s used to fill cakes or enjoyed as a dessert by the spoon. Try the Chantilly Cake filled with classic Italian chantilly and the chocolate variant. I made this chocolate diplomat cream using the pastry cream recipe by Maestro I. Massari.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 25 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup whole milk
- 5 large egg yolks
- 1/4 cup sugar
- 2 tbsp cornstarch
- 1 vanilla bean
- 1 pinch salt
- 4 oz 70% dark chocolate
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 vanilla bean
Tools
- 1 Knife
- 1 Mixer
- 2 Bowls
- 1 Whisk
- 1 Spatula
Steps
Roughly chop the chocolate and place it in a bowl. Split the vanilla bean and scrape out the seeds with a knife.
Pour the milk into a pot with the vanilla bean, bring to the stove, and heat over low flame until it reaches a boil.
Place the vanilla seeds, egg yolks, and sugar in a bowl and mix well with a whisk.
Add the cornstarch and a pinch of salt.
Pour the mixture into the hot milk and stir with a whisk.
Cook while continuously stirring for about 5 minutes over low heat.Pour the hot cream over the chopped chocolate and blend with a spatula.
Cover with plastic wrap touching the surface and cool quickly in an ice bath, then transfer to the refrigerator for at least 3 hours.
Pour the cream into a bowl with the powdered sugar and vanilla bean seeds.
Whip with an electric mixer on high speed until the cream is glossy and semi-whipped.
Store in the fridge.Pour 1/3 of the semi-whipped cream into the bowl of chocolate cream and mix with a whisk to smooth the mixture.
Then add another 1/3 of the cream, but blend with a spatula using gentle upward movements to avoid deflating it.
Once incorporated, add the remaining cream using the same method.
Store in the refrigerator covered with plastic wrap until ready to use.
WARNING: consult the Italian Celiac Association guide and carefully read the ingredients to ensure they are gluten-contamination free.
Advice
It keeps for up to 3 days in the refrigerator.
The proportions vary based on the amount of cream and the texture you want to achieve, 1/3 or 2/3 of cream. With 1/3 of cream, the diplomat cream will be denser, while with 2/3 it will be lighter.
FAQ
Can I make lactose-free and gluten-free diplomat cream?
Yes, you can use lactose-free or completely plant-based products in the same quantities as the recipe. I recommend using a plant-based beverage without added sugars with soy or almond. For gluten-free, ensure that the ingredients are allowed as per the Italian Celiac Association guide.
