Chocolate Chantilly

Chocolate Chantilly


  • 1/2 c sugar
  • 4 ounces unsweetened chocolate squares cut-up
  • 1 ts vanilla extract
  • 1 c heavy cream


Yield: 6 Servings. In a 1-qt bowl, combine sugar, chocolate, and 1/4 cup water. Heat in a microwave on High about 1 1/2 mins, or until chocolate is melted and mixture is smooth when stirred. Stir in vanilla. Let cool. Whip cream until it forms soft peaks. Fold into cooled chocolate mixture. Spoon chantilly into a large meringue shell, individual meringue shells, or stemmed glasses or dessert dishes. Cover and refrigerate until set, 2 to 3 hours.

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