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.
193 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: Pear and chocolate tart with a hint of mint, "BN style" chocolate-filled biscuits, Chocolate mousse, Little chocolate and hazelnut fondants, Chocolate orangettes for Erika, ... See them all 40
Water
Like these other recipes: Mint and chocolate cream, Steak burger topped with egg, Citrus crunch, Red mixed pickle, Stewed apple (compote), ... See them all 141
Other recipes you may also like
Creamy spinach and potato gratin
This is a gratin with a difference: before going in the oven, the layers of spinach and potato are topped with cream in which Mont d'Or cheese has been melted (or another cheese, if you prefer). December 17th 201784 K4 1 hour 5 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part. July 5th 2016259 K4.4 2 hours 2 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter. February 21th 2011346 K 14 40 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal. December 20th 2018398 K 14 1 day 1 hour 25 min.
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples). February 21th 2011263 K 24.2 1 hour 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-19)
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.