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.


Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

Milk chocolate chantilly

ingredients preparation
  • 37g
    whole milk
  • 89g
  • 61g
    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.

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