Creme Viennoise Chocolat

Today’s recipe is sinful.  It is a chocoholic’s dream.  So… my dream!  While growing up in Italy, I would sometimes be treated to a “ready made” chocolate cream produced by a well known French company and it used to be my all time favourite snack!  Well, this recipe is very close to that cream, only… it is better.  It’s better because it’s home made and because it also has a little Chantilly cream on the top, which is always a plus!  I would serve it as a dessert after an elegant or a special meal.  The best part is, it’s easy to make and it can be made in advance and kept in the fridge until you are ready to serve it.  This chocolate cream is thick and smooth and very chocolatey.  If you like chocolate just as much as I do, you will love it!  Enjoy!

Creme Viennoise Chocolat

5.0 from 2 reviews
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: European
Crème Chocolat
  • 100 gms – 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, melted in 2 tbsp cold milk
Chantilly Cream
  • 200 ml – 7 oz. whipping cream, cold
  • 2 tbsp icing sugar
  • ¼ tsp vanilla extract
Crème Chocolat
  1. Dissolve the cornstarch in 2 tbsp of cold milk and keep it aside.
  2. Heat the milk and cream on a low flame for a few minutes, but do not let it simmer.
  3. Melt the chopped chocolate in a double boiler (or in the microwave), when melted keep it aside.
  4. Beat the egg yolks and sugar until pale, add the cornstarch and milk mixture and beat until well incorporated.
  5. Add the warm milk and cream, the melted chocolate and the cocoa powder and keep whisking.
  6. Pour this mixture into a pot and put it on the fire. Cook it on a slow flame, until it thickens. It needs to be quite thick (though it will become thicker when cold). Make sure to constantly stir the cream so it does not burn.
  7. If the cream is not smooth, you can blend it for a few seconds with a hand mixer.
  8. Let it cool down for a few minutes and make sure to stir it often to prevent a film from appearing on the surface.
  9. Transfer the cream into serving glasses and let it cool down completely in the fridge.
Chantilly Cream
  1. Whip the cold cream together with the icing sugar and vanilla extract and pipe it on top of the cold Crème Chocolat.

Creme Viennoise Chocolat

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  1. neenah says

    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”

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