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.
183 K 4.5/5 (31 reviews)
15 min.
Easy
1 litre 200 ml
2 IngredientsLast modified on: September 25th 2013
For 1 litre 200 ml, you will need:
- 1
450 g dark chocolate - 2
270 ml water - Total weight: 720 grams
Change these quantities to make:
Change measures:
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 450 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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 9 RDI=3 % | 280 RDI=30 % | 140 RDI=20 % | 2,390 RDI=120 % | 9,990 RDI: 120 % |
| Per 100 g | 1 RDI=0 % | 40 RDI=4 % | 20 RDI=3 % | 330 RDI=20 % | 1,390 RDI: 20 % |
How much will it cost?
- For 1 litre 200 ml : 3.15 €
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: Chestnut Fudge Cupcakes, Chocolate-verbena cream, Mousse with two chocolates, Chocolate almond cookies, Chocolate ganache, ... See them all 36
Water
Like these other recipes: Mojito peaches, Potimarron (Japanese chestnut pumpkin) purée, French onion soup, Natural leaven, Sausage and mashed potatoes, ... See them all 136
Other recipes you may also like
Roquefort sauce
This is an ideal sauce to make when you have been cooking meat, as it uses the juices left in the pan, but there's a tip for making it without meat juices. December 19th 2010211 K4.9 25 min.
Rabbit with mustard
This recipe uses boned rabbit. This is sautéed in mustard then cooked in the oven. It is served with broad beans, bacon and mushrooms, and a sauce made with reduced white wine. May 15th 2011197 K4.9 2 hours 9 min.
Roast potatoes "à la provençale"
These roast potatoes with echoes of Provence are cooked in 2 stages: boiled first, then finished in the oven until golden and crisp. They can be served on their own, to accompany meat, or simply with a good green salad. September 12th 202143 K 1 hour 45 min.
How to peel hazelnuts
The skin of whole hazelnuts, unlike that of almonds, doesn't improve their taste - on the contrary. So you need to remove it before using them, and here's how. August 4th 202419 K
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette. January 1st 2025300 K 24.5 3 hours 8 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)
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.