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.
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.
192 K 4.5/5 (31 reviews)
15 min.
Easy
1.05 €
400 ml
2 IngredientsLast modified on: September 25th 2013
For 400 ml, you will need:
- 1
150 g dark chocolate - 2
90 ml water - Total weight: 240 grams
Times for this recipe
Preparation: 10 min.
Cooking: 5 min.
All in all: 15 min.
Step by step recipe
Stage 1 - ⌛ 3 min.
Prepare a bain marie and put in 150 g dark chocolate broken in pieces and add 90 ml of chosen liquid.
This liquid could be:
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...
Stage 2 - ⌛ 5 min.
Make melt chocolate, stirring from time to time.
Stage 3 - ⌛ 3 min.
Once 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).
Stage 4 - ⌛ 1 min.
Place chocolate bowl onto the water and ice cubes, and start to whip (watch out for the splashes).
Stage 5 - ⌛ 3 min.
Chocolate will froth quickly into Chantilly, stop while it's still slightly runny because it will firm up a little, even after you stop whipping.
Stage 6
You can now use it like this, or for another recipe, like with a forcing bag on small cakes, or making chocolate puff pastry, etc.
Stage 7
Chocolate Chantilly can be made with a gourmet whip, proceed as a Chantilly cream and see how to in this video.
Remarks
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.
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.
Keeping: Bad conservation for chocolate Chantilly, must be used as faster as possible.
Source: Hervé THIS.
How much will it cost?
- For 400 ml : 1.05 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Dark chocolate
Like these other recipes: Bounty-style tart for Alison, Pear and chocolate tart with a hint of mint, Little chocolate and hazelnut fondants, Mousse with two chocolates, Flaky brownie brioche, ... See them all 39
Water
Like these other recipes: Italian Meringue, Ali Baba bread, Quince and apple compote, Salmon chard rolls, How to rehydrate dried mushrooms, ... See them all 141
Other recipes you may also like
Cod loin with saffron
A thick, deboned loin of fish (cod in this case), pan-fried and served with a reduced white-wine and cream sauce, flavoured with shallot and saffron. December 17th 2014130 K4.4 50 min.
Ham pasta bake
Here's a really simple recipe that children love. Just pasta, ham, a little cream and cheese on top. July 15th 2015159 K5 45 min.
Lemon Mayonnaise
This is almost as simple to make as a plain mayonnaise, but with the double lemon flavour of both zest and juice for a delicate, fresh tang. February 17th 2016102 K4.5 5 min.
Mackerel rillettes
This recipe for mackerel rillettes (or potted mackerel) starts with poaching the fish. The flesh is then taken off the bones and forked into a seasoned mixture of butter, mustard, cream and lemon juice. In France this is... June 19th 201971 K 1 hour
Nanou's chocolate cake
A moist melting cake, very very chocolaty... June 22th 2013299 K4.6 1 hour 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-29)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.