Chocolate Cream and Cinnamon Sugar
Chocolate Cream and Cinnamon Sugar is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Heat milk in a medium saucepan over medium heat until steaming.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat milk in a medium saucepan over medium heat until steaming.
Meanwhile, whisk egg yolks, sugar, cocoa powder, cornstarch, and salt in a medium bowl.
Whisking constantly, gradually add milk.
Return to saucepan and cook over medium-low heat, whisking constantly, until thickened and whisk leaves a trail, about 2 minutes.
Remove from heat and whisk in chocolate until melted and mixture is smooth.
Transfer pastry cream to another medium bowl and press plastic wrap directly onto surface.
Chill until set, at least 2 hours or up to 4 days.
Mix sugar and cinnamon in a small bowl.
Dip 1 side of warm sufganiyot in cinnamon sugar; fill with chocolate cream.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.