Chocolate – Chantilly
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g chocolate
- 150 ml water
Print Recipe
Pin Recipe Instructions
- Heat the chocolate together with the water in a water bath. As soon as the chocolate has melted, stir the mixture vigorously with a hand mixer. If possible, cool in ice water.
- At a certain temperature, the mass becomes lighter, looser and has a consistency like whipped cream. Then stop stirring. Chill until ready to eat.
- Depending on the amount and temperature of the mass, you sometimes have to stir for a long time until the chantilla is firm.
- For the chocolate you should use varieties that have a high fat content. You can also combine different types, e.g. half dark chocolate half whole milk is very tasty.
- Instead of pure water, you can also mix water with fruit juice or something similar. A bit of Cointreau or rum or amaretto is very tasty. However, dose the alcohol carefully, too much will prevent the chantilla from solidifying.
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