This rich chocolate creme patissere is great as a filling for cakes, profiteroles or sweet tarts. You can prepare it in advance and reheat. It will taste just as good!
For a lighter version, use only milk and omit cream. Replace chocolate with a total 6 tablespoons of cocoa. By the end, taste the custard and decide if you need more cocoa or sugar.
You can make ahead the custard up to 1 day in advance, cover with clingfilm and refrigerate. Before using, add 3-4 tablespoons of milk and reheat on low heat. Whisk vigorously to achieve a smooth custard.