Chocolate Diplomat Cream

Chocolate Diplomat Cream is a delicious variation of the classic diplomat cream, which traditionally combines pastry cream and whipped cream. In this version, it is enriched with chocolate for a more intense and indulgent taste. Here is the recipe:

Ingredients

• 250 ml of whole milk
• 3 egg yolks
• 60 g of granulated sugar
• 20 g of cornstarch (cornflour)
• 100 g of dark chocolate
• 200 ml of fresh cream for desserts
• Vanilla (vanilla bean or extract) to taste
• 1 sheet of gelatin (optional, it helps to stabilize the cream)

Preparation

1. Begin by heating the milk with the seeds of a vanilla bean or a teaspoon of vanilla extract in a saucepan until it almost starts to boil.
2. While the milk is heating, whisk the yolks with the sugar in a bowl until you achieve a light and fluffy mixture. Sift the cornstarch into the mixture and stir until smooth.
3. Gradually add the hot milk to the yolk mixture, stirring constantly to prevent lumps from forming.
4. Transfer the entire mixture back to the pan and cook over medium heat, stirring continuously until the cream thickens.
5. Turn off the heat and add the broken dark chocolate to the still hot cream, stirring until the chocolate has completely melted.
6. If you decide to use gelatin, soak the gelatin sheet in cold water for a few minutes. Squeeze it out and incorporate it into the warm cream, stirring until completely dissolved.
7. Allow the chocolate cream to cool to room temperature, then cover with cling film in contact with the cream and refrigerate for at least one hour.
8. Meanwhile, whip the fresh cream in a cold bowl until it reaches a firm consistency.
9. Once the chocolate cream has cooled and set, gently fold in the whipped cream with movements from the bottom up to avoid deflating it.
10. Once a homogeneous and airy consistency is obtained, the chocolate diplomat cream is ready to be used as a filling for cakes, profiteroles, or simply enjoyed with a spoon.

Curiosity

Diplomat cream gets its name from its “diplomatic” nature, which reflects its ability to “mediate” between the density of pastry cream and the lightness of whipped cream, resulting in a cream that is both rich and fluffy. The chocolate version adds a note of indulgence and can transform a simple dessert into a real temptation for chocolate lovers.