Milk chocolate chantilly

With this recipe you’ll be able to whip up a perfectly soft and aerated milk chocolate chantilly with a deliciously creamy and caramelly taste – perfect for piping or topping off your desserts. Our chefs recommend using Finest Belgian Chocolate or Single Origin milk chocolate with standard fluidity - indicated with 💧💧💧 on the packaging – for a perfect end result.

Recipe instructions

(Fill in the desired quantity and recalculate)

Milk chocolate chantilly


Mix together and heat up to 70°C. Remove mixture from heat.

  • 804g
    35% cream

Add, bring down to 4°C and whip with a hand mixer.