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Chocolate Chantilly

Chocolate Chantilly

If we look at the more scientific side of Chantilly cream we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this emulsion, we incorporate air into it and so create a mousse or foam. In the end Chantilly is a foaming emulsion.

The interest of this observation is that we can imagine doing the same not only with cream. We just need water and fat. And it works, so you can make chocolate Chantilly.

Please note that it's a chocolate Chantilly, not a chocolate flavoured Chantilly, meaning it's chocolate which is whipped into a creamy foam, but there is no cream in it.

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Last modified on: September 25th 2013

For 400 ml, you will need:

How long does it take?

PreparationCookingStart to finish
10 min.5 min.15 min.
Preservation: Bad conservation for chocolate Chantilly, must be used as faster as possible.

Step by step recipe

1 Chocolate Chantilly  : Photo of step #1Prepare a bain marie and put in 150 g chocolate broken in pieces and add 90 ml of chosen liquid.

This liquid could be:
  • Mint infusion
  • Milk
  • Mint syrup
  • Coffee
  • Tea
  • Orange juice
  • Light sugar syrup with a few drops of bitter almonds extract added
  • etc...
3 min.
2 Chocolate Chantilly  : Photo of step #2Make melt chocolate, stirring from time to time. 5 min.
3 Chocolate Chantilly  : Photo of step #3Once chocolate is melted, remove from bain-marie and prepare a cold bath, by putting ice cubes and some water in a high sided container big enough to take the chocolate bowl (as in the diagram). 3 min.
4 Chocolate Chantilly  : Photo of step #4Place chocolate bowl onto the water and ice cubes, and start to whip (watch out for the splashes). 1 min.
5 Chocolate Chantilly  : Photo of step #5Chocolate will froth quickly into Chantilly, stop while it's still slightly runny because it will firm up a little, even after you stop whipping. 3 min.
6 Chocolate Chantilly  : Photo of step #6You can now use it like this, or for another recipe, like with a forcing bag on small cakes, or making chocolate puff pastry, etc.
7 Chocolate Chantilly can be made with a gourmet whip, proceed as a Chantilly cream and see how to in this video.


Following the same idea it is possible to make foie gras chantilly .

If you have a lot of splashes when whipping, it could mean that your mix is too liquid.

Don't forget that the Chantilly will get firmer, even after you stop whipping. So it's not necessary to overwhip, especially for the chocolate which could become grainy otherwise.

If you don't use all the preparation at a time, refridgerate it for later use. If it goes flat, melt and whip again.

To know more on this subject, see the publications and works of Hervé THIS, chemist and very good teacher, which explain all that you always wanted to know about this subject, and more besides.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
7953 gr95 gr45 gr
40 %1 %9 %7 %
Per 100 g
CaloriesProteins CarbohydratesFats
3311 gr39 gr19 gr
17 %<1 %4 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 400 ml : 1.05 €

Note : These prices are only approximate.

Change currency:

Source: Hervé THIS.
Grade this recipe :

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