Easy Chocolate Whipped Chantilly Cream (4-Ingredients Only!)

Chocolate Whipped Chantilly Cream is the even more delicious variant of the classic Chantilly cream prepared with whipped cream, powdered sugar and vanilla. Perfect for filling cakes, sponge cakes and biscuits, or to use as frosting to decorate cupcakes , it can also be served as an irresistible dessert, perhaps garnished with fresh berries and chopped dried fruit.

This is a very simple and quick preparation: once the dark chocolate is chopped, it is melted in a bain-marie with the milk; it is left to cool and then the now cold cream is incorporated into the whipped cream with the powdered sugar. To avoid deflating the mixture, it is important to incorporate the melted chocolate little by little, mixing delicately and with movements from the bottom up.

What is Chocolate Whipped Chantilly Cream?

Chocolate whipped cream, often referred to as "chocolate Chantilly cream," is a decadent twist on the classic French Chantilly cream, which originated in the 17th century at the Château de Chantilly. The addition of melted or powdered chocolate to sweetened whipped cream creates a rich, airy dessert component. This variation became popular as chocolate’s accessibility grew in Europe during the 19th century, blending the luxurious texture of whipped cream with the bold flavor of chocolate. Today, it’s a versatile topping or filling for desserts, beloved for its balance of lightness and indulgence.

Pro Tips for The Best Chocolate Whipped Chantilly Cream

• Refrigerate the mixing bowl and beaters for 10-15 minutes before starting to ensure the cream whips properly.
• Opt for dark or semi-sweet chocolate for a rich flavor. Melt it gently and let it cool to room temperature before adding.
• Stop beating as soon as soft peaks form to avoid turning the cream grainy or into butter.
• Add sugar in small amounts, tasting as you go, to balance the sweetness.
• When mixing in the chocolate, use a spatula to fold it into the whipped cream to maintain its airy texture.

What's The Best Chocolate to Use for This Cream?

The best chocolate for this recipe is high-quality dark or semi-sweet chocolate, as it provides a rich, balanced flavor. You can also use milk or white chocolate, but they result in a sweeter and milder whipped cream. Adjust the sugar to avoid making it overly sweet when using these variations.

Can I Substitute Chocolate for Cocoa Powder, Instead?

Yes, you can use cocoa powder instead! Mix it with the sugar and cream before whipping to ensure it blends smoothly. Cocoa powder gives a slightly lighter texture and a more intense chocolate flavor compared to melted chocolate.

How Do I Fold Chocolate Into The Whipped Cream?

To fold chocolate into whipped cream, first let the melted chocolate cool to room temperature. Gently drizzle it over the whipped cream and use a spatula to fold it in with slow, sweeping motions from the bottom of the bowl upward. This method preserves the airy texture while evenly incorporating the chocolate.

Can I Use Ready-Made Whipped Cream Instead of Whipping It Myself?

Yes, you can use ready-made whipped cream, but it won’t be as stable or rich as freshly whipped cream. To incorporate chocolate, gently fold in melted, cooled chocolate or sifted cocoa powder. However, for the best flavor and texture, whipping cream yourself is ideal.

Help! Why Did My Cream Separate?

The cream likely separated because it was overwhipped, causing the fat to clump together and separate from the liquid. This can also happen if the melted chocolate was too hot when added, shocking the cream. To avoid this, stop whipping as soon as soft peaks form and ensure the chocolate is fully cooled.

Why is My Cream So Runny and Isn't Setting?

The cream is runny because it wasn’t whipped long enough to reach soft or stiff peaks. It could also be due to using cream with insufficient fat content—heavy cream with at least 30-36% fat is essential for whipping. Chill the cream, bowl, and beaters before trying again for better results.

What Can I Use Chocolate Whipped Chantilly Cream For?

Once ready, chocolate whipped cream can be used as a topping for cakes, cupcakes, or pies, a filling for pastries like eclairs or cream puffs, or layered in trifles and parfaits. It’s also perfect for dolloping onto hot chocolate, pancakes, or waffles for an extra indulgent touch.

Can I Make This Cream Ahead of Time?

Yes, chocolate whipped cream can be made ahead of time, but it’s best used within 24 hours for optimal texture and flavor. Store it in an airtight container in the refrigerator and give it a gentle stir before using to restore its smooth consistency if needed.

Does This Chocolate Whipped Cream Freeze Well?

Yes, chocolate whipped cream can be frozen, but its texture may change slightly upon thawing. To freeze, spread dollops on a parchment-lined tray, freeze until solid, then transfer to an airtight container. Use frozen whipped cream as a topping for hot drinks or desserts, but note it won’t be as fluffy as freshly made cream.

How to Store Chocolate Whipped Chantilly Cream

Chocolate Chantilly cream can be stored in the fridge for a maximum of 2 days, in an airtight container.

How to Make Chocolate Whipped Chantilly Cream

To prepare the chocolate chantilly whipped cream, chop the dark chocolate with a knife on a cutting board.

Place the chocolate in a container and place it over a saucepan with water.

Pour the milk.

Place on the heat and melt the chocolate in a bain-marie, stirring continuously with a spatula. Turn off and let cool to room temperature.

In a separated bowl, collect the fresh cream and half of the powdered sugar.

Start working the cream with the electric whisk, gradually adding the remaining sugar.

Gradually add the melted chocolate to the cream.

Mix gently with a spatula using movements from top to bottom to avoid deflating the mixture.

Once ready, transfer the chocolate chantilly whipped cream to the fridge for at least a couple of hours.

Once it's ready, you can collect it in a piping bag and use it as you prefer.

Enjoy!