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.