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Chocolate Chantilly

Name: Chocolate Chantilly
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 400 ml
Cuisine: French
Ingredients: 150 g dark chocolate; 90 ml water

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.

193 K 4.5/5 (31 reviews)685657

Duration

15 min.

Difficulty

Easy

Last modified on: September 25^th 2013

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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:

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.

Keeping: Bad conservation for chocolate Chantilly, must be used as faster as possible.

Source: Hervé THIS.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	1 g RDI=2 %	39 g RDI=15 %	18 g RDI=26 %	331 kcal RDI=17 %	1,387 kJ RDI=17 %
Whole recipe	3 g RDI=5 %	94 g RDI=36 %	45 g RDI=62 %	795 kcal RDI=40 %	3,329 kJ RDI=40 %