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.
164K 31 4.5
Grade this recipe:

Last modified on: September 25th 2013

Keywords for this recipe:
For 400 ml, you will need:

Change these quantities to make: 200 ml 400 ml 800 ml 1 litre 200 ml
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
10 min.5 min.15 min.

Step by step recipe


Stage 1 - 3 min.
Chocolate Chantilly
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:
  • 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.
Chocolate Chantilly
Make melt chocolate, stirring from time to time.

Stage 3 - 3 min.
Chocolate Chantilly
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.
Chocolate Chantilly
Place chocolate bowl onto the water and ice cubes, and start to whip (watch out for the splashes).

Stage 5 - 3 min.
Chocolate Chantilly
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
Chocolate Chantilly
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.
Keeping
Bad conservation for chocolate Chantilly, must be used as faster as possible.
Source
Hervé THIS.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
795 Kcal or 3,329 Kj3 gr95 gr45 gr
40 %1 %9 %7 %
Per 100 g
Energetic valueProteins CarbohydratesFats
331 Kcal or 1,386 Kj1 gr39 gr19 gr
17 %<1 %4 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk
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 chocolateDark chocolate: You can get more informations, or check-out other recipes which use it, for example: Chestnut Fudge Cupcakes, Chocolate mousse with hazelnuts, Flaky brownie brioche, Chocolate tart, Chocolate almond cookies, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Red mixed pickle, Italian Meringue, Tomato foccacia, Super-green, super-thrifty soup, Leek and Jerusalem artichoke soup, ... All
Other recipes you may also like
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
344K4.0 1 hour 11 min. February 21th 2011
Gingerbread
Gingerbread
Maybe this recipe will bring back memories.
272K4.2 1 hour 4 min. February 21th 2011
Rice pudding (riz au lait)
Rice pudding (riz au lait)
My personal version of this classic family recipe.
382K5 38 min. December 18th 2018
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
328K5 50 min. July 30th 2021
Sesame fried scampi
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.
288K5 33 min. November 11th 2012
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-24)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page