Chocolate chantilly: the recipe

6 years ago I moved to Canada and I discovered that whipped cream is more versatile than I thought. One day, I was talking about ganache* with a roommate who, at the time, was attending a pastry chef school, when she said: “you can also whip a ganache”. That’s so true! After all they contain about 50% of cream, how did it never come to my mind??? So, if you are tired of the usual pairing whipped cream-strawberries, here a quick recipe for a decadent dessert.

The rules of thumb discussed for chantilly are also valid for this recipe, of course :)


Chocolate chantilly (dosed for 4 persons)

·        100 g of dark chocolate 70%

·        100 g of fresh cream (33-36% in fats)

Chop the chocolate, put it in a bowl and set aside. Bring the cream to boil and pour it on the chocolate. Mix vigorously in order to obtain a smooth sauce. Cover it and place in the fridge to cool down. After a few hours, remove the ganache from the fridge and start whipping it. It might be tough at the beginning (the whole mass has thickened because of the presence of cocoa butter), but don’t lose faith. After 20-30 sec, the ganache’s color will turn lighter due to the incorporation of air bubbles. You must stop whipping as soon as the ganache looks evenly frothy. Serve it immediately. If you put it back in the fridge it will get thicker.


Note: you can replace dark chocolate with white or milk ones. You can also change proportions and add e.g. 2/3 of cream and 1/3 of chocolate. This will results in a softer dessert. If you like, you can serve this whipped ganache with red fruits whose acidity well counterbalance the ganache’s opulence.

Nota 2: Hervé This proposed a different Chocolate Chantilly without cream. This recipe was also adapted by Bressanini in a version without gelatin (an interesting option for vegans and vegetarians). I will cover this preparation in the future, but if you can’t wait, you can check it here (only in Italian, sorry!).

*French term indicating a sauce made with chocolate (dark, milk or white) and cream. Proportions are usually 50/50.