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Two glasses of Chocolate Viennois with Chantilly and chocolate shards on top, set on a white plate.

Chocolate Viennois Recipe (Crème Viennoise Chocolat)

Nothing satisfies a chocoholic faster than Chocolate Viennois, a decadent blend of chocolate cream and Chantilly. It’s a chocolate obsession in a cup that’s thick, velvety, cool, and dangerously addictive.

Course: Dessert
Cuisine: European
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Author: Manuela Zangara

Ingredients

Crème Chocolat

  • 100 g – 3.5 oz dark chocolate – roughly chopped
  • 3 tbsp cocoa powder
  • 500 ml – 2 cups milk
  • 200 ml – 7 oz heavy cream OR whipping cream
  • 3 egg yolks
  • 4 tbsp sugar
  • ½ tsp vanilla extract
  • 3 tbsp cornstarch – dissolved in 2 tbsp cold milk

Chantilly Cream

  • 200 ml – 7 oz whipping cream – cold
  • 2 tbsp icing sugar
  • ¼ tsp vanilla extract

Instructions

Crème Chocolat

  1. Dissolve the cornstarch in 2 tablespoons of cold milk and set it aside.
  2. Heat the milk and cream on low for a few minutes, making sure it does not simmer.
  3. Melt the chopped chocolate in a double boiler (or in the microwave) and set it aside.
  4. Beat the egg yolks and sugar until pale, then add the cornstarch mixture and beat again until smooth.
  5. Pour in the warm milk and cream, add the melted chocolate and cocoa powder, and keep whisking until fully combined.

  6. Transfer the mixture to a pot and cook on low heat until it thickens, keeping the mixture moving so it does not burn. The cream should be quite thick and will firm up even more once chilled.

    Note: If the cream looks uneven or grainy, blend it for a few seconds with a hand mixer to smooth it out.

  7. Let it cool for a few minutes, stirring often to stop a skin from forming on the surface.
  8. Spoon the cream into serving glasses and chill in the fridge until completely cold.

Chantilly Cream

  1. Whip the cold cream with the icing sugar and vanilla extract.
  2. Pipe it over the chilled Crème Chocolat.