No one’s ever made a chocolate Karpatka before… until now.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free alternative with similar texture.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate has less sugar and can be more affordable.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a great vegan alternative.

In a saucepan, add 3/4 cup of sugar and four egg yolks one by one. Mix until smooth.

Add 1 teaspoon of vanilla, 1/4 cup of cornstarch, and 1/4 cup of cocoa powder. Mix until blended.

If thick, add 3 tablespoons of milk and stir until smooth.

Pour 2 cups of milk into a small pot and warm it over low heat until tiny bubbles form.

Slowly add the warm milk into the chocolate mixture, stirring gently.

Place the saucepan over low heat, stirring until thickened. Add 1 teaspoon of butter and stir until melted.

Pass the cream through a fine sieve (optional) and let it cool, then refrigerate.

In a bowl, whisk together 1 cup of flour, 3 tablespoons of cocoa powder, and 1/2 teaspoon of baking powder.

In a saucepan, combine 1/3 cup of water, 1/3 cup of milk, 1 tablespoon of sugar, 1/4 cup of butter, 1/2 teaspoon of vanilla, and a pinch of salt. Bring to a gentle boil.

Lower the heat and add the flour mixture all at once. Stir quickly until smooth, then cook for another 3 minutes.

Place the dough in a bowl to cool slightly, then add 3 eggs one by one, mixing well after each addition.

Divide the dough into two piping bags and pipe into two 8-inch pans lined with parchment paper.

Bake at 375°F for about 35 minutes until baked and cool completely.

Wrap one layer with acetate and secure with tape.

Whip 1 and 1/4 cups of sweetened whipping cream until firm peaks form.

Fold the whipped cream into the chocolate pastry cream to create chocolate diplomat cream.

Pipe the cream over the base, mix 1 tablespoon of gelatin with 3 tablespoons of cold water, let it bloom, then melt and add to the cream.

Smooth the top and place the second layer on top, pressing gently.

Let it rest in the freezer for about 3 hours until firm.

Peel off the acetate and dust with powdered sugar or cocoa powder before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens