Cocoa Chantillywith three ingredients
Cocoa Chantilly made with fresh cream, sugar, and sifted cocoa powder: learn how to hydrate the powder and whip until light waves form without turning the cream into butter.
Well-chilled fresh cream incorporates air and supports the cocoa in this simple preparation. Mixing and hydrating the ingredients before whipping reduces lumps and helps the sugar dissolve. The ideal texture is soft and airy, with waves that hold their shape; whipping beyond this point separates the fat and makes the mixture grainy.
Ingredients
Chantilly
Preparation
Hydrate the ingredients
Mix sugar and sifted cocoa powder in a bowl. Gradually add fresh cream, stirring with a whisk until no dry powder remains. Cover and refrigerate for 20 minutes along with the beaters.
5 minutesWhip until waves form
Whip at medium speed, watching continuously, until volume increases and soft peaks that curve at the tip form. Stop to check with a spatula; the time usually ranges from 2 to 4 minutes depending on the mixer.
4 minutesPortion and serve
Distribute into four small cups using a spoon or piping bag without pressing excessively. Serve chilled or keep covered in the refrigerator until serving.
1 minutes
Substitutions
Dutch-processed cocoa gives a less acidic flavor and darker color. Chocolate milk powder contains sugar and cannot replace cocoa in the same quantity.
Storage
Keep covered in the refrigerator and serve with a clean utensil. Do not leave at room temperature for extended periods.
Approximate shelf life: Up to 24 hours refrigerated at 4 °C or below, with best texture on the day of preparation.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
