Chocolate Chantilly
Recipe by
François Galtier
François Galtier
Ingredients
Process
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.
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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
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