LAZY CHOCOLATE CHANTILLY TART

tartelettes-choco-chantilly

Easy to make chocolate whipped-cream tartlets are quickly gobbled up

Jet-lagged and worn out from a summer of planes, trains, and automobiles, there was one thing on my mind the other day… le chocolat. Sweet and dark.  Chocolate whipped-cream (chantilly) is one of the most simple desserts to make, and finishes much like a chocolate mousse. You can use it simply to decorate or cover a cake, or you can do as I did: pipe little rosaces onto pre-cooked sugar pastry shells, take a picture, and gobble them up!

Recipe for chocolate whipped-cream (chantilly):

cold heavy whipping cream
your favorite best-quality chocolate (I used dark chocolate at 70%)

Refrigerate a glass or metal mixing bowl.

Melt the chocolate over a double boiler until just melted. Allow to cool a little.

Using an electric beater, whip the cream to medium peaks. It is important not to over-whip the cream, or you will end up with butter.

Pour the melted chocolate into the whipped cream, mixing quickly. Use as you wish and keep refrigerated.

Yum! Yum!

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One comment

  1. May be lazy, but they look good!!!

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