Chocolate Chantilly
- 15 min
- Serves 4
- 5 ingredients
10 minutes to prep, 5 to cook. A silky, dairy‑free chocolate chantilly that melts on the tongue. Rich dark chocolate is folded into airy whipped coconut cream, sweetened with maple syrup and vanilla for a luscious, vegan dessert.
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Method
Set up a double boiler (a heat‑proof bowl over a pot of simmering water) and add the chopped dark chocolate.
Heat gently, stirring constantly, until the chocolate is completely melted and smooth, about 2–3 minutes; alternatively, melt in the microwave in 20‑second bursts, stirring between bursts.
Kitchen notes · Added by ReelsMeals: The chocolate is fully melted and smooth. Stir between heating intervals to prevent scorching.
Transfer the melted chocolate to a large mixing bowl and let it cool slightly (about 2 minutes) so it does not melt the coconut cream.
Kitchen notes · Added by ReelsMeals: The bowl feels only slightly warm. Let the chocolate cool briefly before folding it in.
Place the cold coconut cream in a chilled mixing bowl (you can chill the bowl in the freezer for 5 minutes).
Using an electric hand mixer, whip the coconut cream on medium speed until soft peaks form, roughly 2–3 minutes.
Kitchen notes · Added by ReelsMeals: Soft peaks form and hold their shape briefly. Stop whipping once the cream reaches soft peaks.
Add the maple syrup, vanilla extract, and a pinch of salt to the whipped coconut cream and mix briefly to combine.
Gradually fold the melted chocolate into the whipped coconut cream with a spatula, turning the bowl gently until the mixture is uniform and no streaks remain.
Kitchen notes · Added by ReelsMeals: The mixture is uniform with no chocolate streaks. Fold gently to preserve the airy texture.
Taste and adjust sweetness with a little more maple syrup if desired.
Spoon the chocolate chantilly into serving glasses or small bowls, smoothing the tops with the back of a spoon.
Cover the containers and refrigerate for at least 30 minutes, or until the chantilly is set and firm.
Kitchen notes · Added by ReelsMeals: The chantilly feels firm when set. Keep it covered while chilling.
Before serving, optionally garnish with shaved chocolate, a dusting of cocoa powder, or fresh berries.
Serve chilled and enjoy the airy, chocolatey goodness.
Tips while you cook
- Chill the bowl
- Place the mixing bowl in the freezer for 5 minutes before whipping the coconut cream.
- Cool chocolate slightly
- Allow the melted chocolate to sit for about 2 minutes before folding it into the whipped cream.
- Refrigerate to set
- Cover and refrigerate the chantilly for at least 30 minutes until firm.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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Chris Young made this.
The recipe comes from Chris Young’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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