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.
67,0495/5 for 18 ratings
Last modified on: September 25th 2013
For 400 ml, you will need:
How long does it take?
Time required for this recipe:
Keeping: Bad conservation for chocolate Chantilly, must be used as faster as possible.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 10 min. | 5 min. | 15 min. |
Step by step recipe
Stage 1 - 3 min.
Prepare a bain marie and put in 150 g 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 795 Kcal or 3,329 Kj | 3 gr | 95 gr | 45 gr |
| 40 % | 1 % | 9 % | 7 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 331 Kcal or 1,386 Kj | 1 gr | 39 gr | 19 gr |
| 17 % | <1 % | 4 % | 3 % |
How much will it cost?
- For 400 ml : 1.05 €
Source
Hervé THIS.More recipes?
This recipe uses (among others) | Chocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate eclairs, Millefeuille, Chocolate almond cookies, Chocolate sauce, Flaky brownie brioche, ... All |
 | Water: You can get more informations, or check-out other recipes which use it, for example: Choux pastry (pâte à choux), Panettone, Salmon chard rolls, Puff or flaky pastry (pâte feuilletée), Rabbit civet "à la normande", ... All |
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