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!
Servings: 2 cups
Ingredients
- 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.