Nothing satisfies a chocoholic faster than Chocolate Viennois, a decadent blend of chocolate cream and Chantilly. It’s a chocolate obsession in a cup that’s thick, velvety, cool, and dangerously addictive.
This Chocolate Viennois is sinful. A true chocoholic’s dream… so definitely mine. Growing up in Italy, I would sometimes get a chocolate cream from a well-known French brand, and it was always my favourite treat.
What I make now reminds me of those pots, only it tastes even better. It’s homemade, and the Chantilly on top makes it even harder to resist.
You can prepare it ahead and keep it in the fridge until serving time. The cream is thick, smooth, and very chocolatey.
If you love chocolate as much as I do, you’ll enjoy it.
What is Crème Viennoise Chocolat?
Crème Viennoise Chocolat is the French name for Chocolate Viennese Cream, a classic dessert known for its smooth and custard-like texture. The English translation fits well because the style comes from Vienna’s dessert tradition.
It is made by cooking milk, cream, egg yolks, sugar, cocoa powder, and melted chocolate until the mixture thickens into a soft and rich cream. Once cooked, it is cooled in small glasses.
The word Viennoise refers to the Viennese style of serving desserts with whipped cream. This chocolate cream is traditionally finished with Chantilly on top.
Why We Love Crème Viennoise Chocolat
- Creates a chilled chocolate layer that sets smoothly in the fridge and stays creamy when served.
- Works as a make-ahead dessert that frees you from last-minute kitchen work.
- Gives you a dessert that feels decadent and still comes together easily.
Key Ingredients for Chocolate Viennois
Dark Chocolate
Gives the cream a deep, defined chocolate flavour and melts smoothly into the warm mixture. Choose chocolate with 60–70% cocoa because it melts evenly and keeps its flavour after cooling.
Cocoa Powder
Deepens the chocolate flavour and adds a faint earthy note that balances the sweetness. It also gives the mixture a slightly firmer consistency and helps it set with a smooth finish without adding extra fat.
Milk and Cream
Milk keeps the mixture light enough to whisk and heat evenly. Cream adds richness and gives Chocolate Viennois a fuller mouthfeel. This combination cooks into a soft, stable cream without turning heavy.
Find the complete list with measurements in the recipe card below.
How to Make Chocolate Viennois
Crème Chocolat
Step 1: Dissolve the cornstarch in 2 tablespoons of cold milk and set it aside.
Step 2: Heat the milk and cream on low for a few minutes, making sure it does not simmer.
Step 3: Melt the chopped chocolate in a double boiler (or in the microwave) and set it aside.
Step 4: Beat the egg yolks and sugar until pale, then add the cornstarch mixture and beat again until smooth.
Step 5: Pour in the warm milk and cream, add the melted chocolate and cocoa powder, and keep whisking until fully combined.
Step 6: Transfer the mixture to a pot and cook on low heat until it thickens, keeping the mixture moving so it does not burn. The cream should be quite thick and will firm up even more once chilled.
Note: If the cream looks uneven or grainy, blend it for a few seconds with a hand mixer to smooth it out.
Step 7: Let it cool for a few minutes, stirring often to stop a skin from forming on the surface.
Step 8: Spoon the cream into serving glasses and chill in the fridge until completely cold.
Chantilly Cream
Step 1: Whip the cold cream with the icing sugar and vanilla extract.
Step 2: Pipe it over the chilled Crème Chocolat.
Frequently Asked Questions
Yes. Both melt smoothly and work in this dessert, but milk chocolate is sweeter and softer in flavour, so reduce the sugar slightly to keep the cream from becoming overly sweet.
Keeping the heat low and stirring without stopping keeps the cream smooth, as higher temperatures can cause the yolks to cook too quickly and turn grainy.
Yes. The chocolate layer stands well on its own. You can also replace Chantilly with a spoonful of plain whipped cream or leave it off entirely for a simpler version.
You can, although the chocolate taste becomes lighter. Cocoa adds depth to the flavour and helps the cream keep its richness after chilling.
Extra Help from the Kitchen
Use a Heavy-Bottomed Pot – A thicker base distributes heat more evenly and helps prevent hot spots that can catch the chocolate.
Cool the Cream Gently – Let the cooked mixture sit for a minute before stirring again, which helps settle any steam pockets and keeps the texture even.
Whip Cream on Medium Speed – Slow, steady whipping builds a stable Chantilly with finer bubbles and a smoother finish.
Pipe the Chantilly Close to Serving Time – Piping the whipped cream just before serving keeps the layers defined and stops the chocolate from softening.
Variations and Twists
Gingered Chocolate Viennois – Add 1–2 teaspoons finely grated fresh ginger or ½ teaspoon ground ginger to the warm milk and cream before mixing in the chocolate.
Hot Chocolate Viennois – Serve the chocolate cream warm instead of chilling it. Prepare the mixture as usual and top with Chantilly before serving.
Iced Chocolate Viennois – Chill the chocolate cream until cold, then spoon it into chilled glasses or pour it over ice and finish with Chantilly.
White Chocolate Viennois – Replace the dark chocolate and cocoa powder with white chocolate, reduce the sugar slightly, and cook the mixture until it thickens.
Café Chocolat Viennois – Add 1–2 tablespoons of espresso to the warm milk and cream before mixing it with the chocolate.
Storage and Shelf Life
Store Chocolate Viennois in the fridge for up to 2 days in individual glasses covered with cling film or placed in an airtight container.
Freezing is not recommended because the custard base separates once thawed.
Indulgent Recipes to Try Next
Chocolate Viennois Recipe (Crème Viennoise Chocolat)
Nothing satisfies a chocoholic faster than Chocolate Viennois, a decadent blend of chocolate cream and Chantilly. It’s a chocolate obsession in a cup that’s thick, velvety, cool, and dangerously addictive.
Ingredients
Crème Chocolat
- 100 g – 3.5 oz dark chocolate – roughly chopped
- 3 tbsp cocoa powder
- 500 ml – 2 cups milk
- 200 ml – 7 oz heavy cream OR whipping cream
- 3 egg yolks
- 4 tbsp sugar
- ½ tsp vanilla extract
- 3 tbsp cornstarch – dissolved in 2 tbsp cold milk
Chantilly Cream
- 200 ml – 7 oz whipping cream – cold
- 2 tbsp icing sugar
- ¼ tsp vanilla extract
Instructions
Crème Chocolat
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Dissolve the cornstarch in 2 tablespoons of cold milk and set it aside.
-
Heat the milk and cream on low for a few minutes, making sure it does not simmer.
-
Melt the chopped chocolate in a double boiler (or in the microwave) and set it aside.
-
Beat the egg yolks and sugar until pale, then add the cornstarch mixture and beat again until smooth.
-
Pour in the warm milk and cream, add the melted chocolate and cocoa powder, and keep whisking until fully combined.
-
Transfer the mixture to a pot and cook on low heat until it thickens, keeping the mixture moving so it does not burn. The cream should be quite thick and will firm up even more once chilled.
Note: If the cream looks uneven or grainy, blend it for a few seconds with a hand mixer to smooth it out.
-
Let it cool for a few minutes, stirring often to stop a skin from forming on the surface.
-
Spoon the cream into serving glasses and chill in the fridge until completely cold.
Chantilly Cream
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Whip the cold cream with the icing sugar and vanilla extract.
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Pipe it over the chilled Crème Chocolat.
This looks so rich and so delicious! Love the fresh cream on top too!
Oh my golly gosh, you are killing me! That’s exactly how an iced chocolate should be made.
Oh my, my! This is a must-do recipe! I can’t wait to try it!
Oh man if you could put this into my viens through an IV-and never eat solid food again-I would be the happiest camper in the world! “YUMO-O-LICOUS”
Oh baby, I’m ready to be sinful if this is what I get!