Milk chocolate chantilly

Created by

  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

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 components

Callebaut® ingredients

Milk chocolate chantilly

  • 37g
    whole milk
  • 81g
  • 69g
    caster sugar
Mix together and heat up to 70°C. Remove mixture from heat.
  • 813g
    35% cream
Add, bring down to 4°C and whip with a hand mixer.