Chocolate Chantilly

Recipe by François Galtier



Warm up the first cream with sugar and gelatin mass, then pour onto the chocolate to make a ganache. Finish mixing with the cold liquid fresh cream. Allow to cool down to 6°C in the refrigerator before whipping.

Download all techniques


Chef's Tip

You can very easily flavour the Chantilly by adding an infusion to the first cream (such as vanilla, coffee, tea, or aromatic herbs). Make the infusion in pure cream and scale the cream afterwards to obtain the right quantity. You can vary the level of whipping, depending on whether you want to pipe or use a mould for your cakes