White chocolate chantilly

Created by

  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

This recipe yields the perfect homemade white chocolate chantilly: airy, but dense enough to stay in place and deliciously creamy on the palate. Our chefs prefer using Finest Belgian White Chocolate with standard fluidity - look for the 💧💧💧 symbol on the packaging – to give the chantilly a deliciously sweet and milky taste.

Recipe information

(fill in the desired quantity and recalculate)

White chocolate chantilly


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

  • 806g
    35% cream

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