White Chocolate Chantilly Cream

Elevate your desserts with this simple, 3 Ingredient White Chocolate Whipped Chantilly Cream.  With a deliciously smooth texture and gorgeous white chocolate flavour, it can be used wherever you would normally use a whipped cream.  It’s basically a whipped ganache that’s made with extra cream.  

I have always lived and breathed Chantilly Cream -it’s a staple in my house, that’s used to top my famous Pavlova, or served alongside Puddings, Mousses and so many of my desserts.  But if you want to make it extra fancy, elevate it with white chocolate and make this White Chocolate Chantilly Cream.  It’s basically a softer white chocolate ganache recipe that’s made with simple ingredients available from the supermarket.  Heavy cream, glucose syrup and white chocolate are heated and whipped with just a handheld electric mixer, so it’s super easy!  Follow my step-by-step recipe below for the silkiest, most delicious (and fancy!) Chantilly Cream.

Why You Will Love This Recipe

• It has just 3 ingredients
• You can instantly elevate your favourite desserts
• Gorgeous fluffy texture of a whipped chocolate ganache
• It’s stable enough to last in the fridge for a few days, meaning you can make it ahead of time

Ingredients

• Thickened cream:  also known as heavy whipping cream
• Glucose syrup:  helps with the stability of the ganache and used to create a glossy, smooth texture
• White chocolate:  use either white chocolate chips or chopped chocolate.  Avoid using white candy melts, as they contain vegetable oil, rather than cocoa butter, giving a different mouthfeel.  Use the type of high quality chocolate you would normally eat, not bake with

Substitutions and Additions

• Glucose syrup:  you can also use corn syrup or honey (but honey will alter the flavour a little)
• White chocolate:  try swapping out the white chocolate for Caramilk or milk chocolate and serve with your favourite desserts
• Add vanilla extract:  or any of your favourite extracts, for a completely different flavour, but still with that amazing white chocolate texture

Step by Step Instructions

• add the chopped chocolate or chocolate chips to a medium sized heat proof bowl and set aside

• add the glucose syrup and half of the cold cream to a small saucepan and whisk over medium heat until it starts to bubble at the sides

• pour the hot cream over the chocolate and let it sit for about 30 seconds

• use a balloon whisk or a hand blender to combine the 2 ingredients, then whisk in the remaining cream (you just need to combine it at this stage)

• cover with plastic wrap, making sure it is touching the surface of the mixture, then place in the fridge to cool for at least 4 hours (or overnight).  This is now basically a thin white chocolate ganache.

• remove the chocolate ganache mixture from the fridge and, using a handheld electric whisk, whisk until it forms soft peaks.  If you want the mixture to be firmer, you can whisk until it forms stiff peaks, but be careful not to over whisk it -it can become grainy very quickly!

Tips and Tricks

• When heating the cream, keep whisking and don’t let it come to a boil, otherwise it can scorch on the sides of the saucepan.  The best way to avoid this is to use your whisk or rubber spatula to scrape alongside the saucepan.
• Covering the ganache with plastic wrap touching the surface means it won’t form a skin and will give you a smooth Chantilly Cream
• Soft peaks are perfect for this recipe.  You can whip it a little bit longer if you like, but be careful not to over whip it and make it grainy!
• An electric hand mixer with a whisk attachment is preferable to a stick blender, as the stick blender can quickly over whip the cream
• This is a soft Chantilly Cream -if you want it slightly thicker, try using a little less cream to even up the ratio of chocolate and cream.

Serving Suggestions

• Serve alongside your favourite puddings
• Top your Pavlovas with it
• Fill any layer cake with this -it’s perfect with my Sponge Cake!
• Use it to make a delicious Trifle, with chocolate cake and salted caramel
• Make a simple Eton mess, but make it fancy!
• Use it to fill eclairs or cream puffs
• Top your favourite Scones with it

Storage

• Refrigerate:  You can store this White Chocolate Chantilly Cream in an airtight container in the fridge for a few days.  You may need to re whip it slightly before serving

If you try this recipe, I’d love it if you could  take a minute to leave a rating or review -it helps to get my recipes seen and for me to keep sharing them with you.

White Chocolate Chantilly Cream

A simple 3-ingredient White Chocolate whipped Chantilly Cream. Use it to elevate your desserts and make them super delicious and fancy!

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Prep Time 10 minutes mins

Refrigeration 4 hours hrs

Course Dessert, fillings

Cuisine Australian, French

Servings 2 cups

Ingredients

 

MetricUS Customary

 

1x2x3x

• 300 ml Thickened Cream heavy cream
• 18 g Glucose see notes for substitutions
• 125 g White chocolate quality eating chocolate, not melts

Instructions

 

• add the chopped chocolate or chocolate chips to a medium sized heat proof bowl and set aside
• add the glucose syrup and half of the cold cream to a small saucepan and whisk over medium heat until it starts to bubble at the sides
• pour the hot cream over the chocolate and let it sit for about 30 secondsuse a balloon whisk or a hand blender to combine the 2 ingredients, then whisk in the remaining cream (you just need to combine it at this stage)
• cover with plastic wrap, making sure it is touching the surface of the mixture, then place in the fridge to cool for at least 4 hours (or overnight).  This is now basically a white chocolate ganache.
• remove the chocolate ganache mixture from the fridge and, using a handheld electric whisk, whisk until it forms soft peaks.  If you want the mixture to be firmer, you can whisk until it forms stiff peaks, but be careful not to over whisk it -it can become grainy very quickly!
• Use to top your Pavlova, Toblerone Mousse or Scones, serve it alongside your Lemon Delicious or Chocolate Self-Saucing Pudding, or use it in the middle of my Sponge Cake
• If storing for later use, store it in an airtight container in the fridge for up to 3 days. You may need to whisk it again before piping.

Notes

• Glucose syrup can be substituted with corn syrup or honey (honey will slightly alter the flavour)
• When heating the cream, keep whisking and don't let it come to a boil, otherwise it can scorch on the sides of the saucepan.  The best way to avoid this is to use your whisk or rubber spatula to scrape alongside the saucepan.
• Covering the ganache with plastic wrap touching the surface means it won't form a skin and will give you a smooth Chantilly Cream
• Soft peaks are perfect for this recipe.  You can whip it a little bit longer if you like, but be careful not to over whip it and make it grainy!
• An electric hand mixer with a whisk attachment is preferable to a stick blender, as the stick blender can quickly over whip the cream
• This is a soft Chantilly Cream -if you want it slightly thicker, try using a little less cream to even up the ratio of chocolate and cream.

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For more easy recipes to satisfy your chocolate cravings, check out my Pots de Creme and Toblerone Mousse -both can be topped with this White Chocolate Chantilly Cream!