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Home > Restaurants > Recipes > Chocolate Diplomat Filling

Chocolate Diplomat Filling

Provided by: Chef Dominique Ansel

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Pastry cream
2¼ cups whole milk
2/3 cup sugar
3 tbs. cornstarch
9 large egg yolks
1 stick unsalted butter, cubed

Caribe ganache
1 tbs. cocoa powder
¼ cup sugar
½ cup whole milk
½ cup heavy cream
6 oz. 66 percent dark chocolate (or similar, preferably Valrhona), roughly chopped

Chocolate diplomat
21/3 cups pastry cream
1 cup Caribe ganache, softened
1 vanilla bean, scraped
¼ cup rum
2 sheets gelatin, bloomed in ice water, or 1½ tsp. powdered gelatin
2/3 cup heavy cream plus ½ cup for garnishing, whipped to medium peaks


Pastry cream: In a large pot, bring the milk and ½ of the sugar to a boil, slowly stirring. In a bowl, whisk together the other ½ of the sugar with the cornstarch. Slowly whisk in ½ cup of the warm-milk-and-sugar mixture, followed by the egg yolks one at a time. Whisk until evenly combined. Pour the mixture back into the pot of milk. On low-to-medium heat, while stirring constantly, bring the mixture up to a boil (it will noticeably thicken). Continue stirring for 1 to 2 minutes. Remove from heat and add in cubed butter. Stir until evenly combined. Cover and let cool in the fridge.

Caribe ganache: In a bowl, whisk cocoa powder and sugar until evenly combined. In a medium saucepan, bring the milk and cream to a boil. Whisk in the cocoa-powder-and-sugar mixture until evenly combined. In a separate bowl, slowly pour the mixture over the chopped dark chocolate. Blend using a hand blender until smooth. Cover and set aside.

Chocolate diplomat: In a stand mixer fitted with a paddle attachment, combined the pastry cream with softened Caribe ganache and vanilla beans to make a diplomat cream. In a saucepan over medium heat, warm the rum and add in gelatin until dissolved. Pour the mixture into the diplomat cream and continue to mix until combined. Remove the bowl from the stand mixer and gently fold in whipped cream until combined. Pour the chocolate diplomat into the cooled pie shell. Smooth out with a spatula. Allow the cream to set for 30 to 45 minutes in the fridge. Garnish with dollops of whipped cream on top.

(Published 2015)