William Curley, Suzue Curley

Chocolate Crème Chantilly

Preparation info
  • Makes

    375

    g
    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

This is quick and easy to make, but needs to be used immediately as it will set rapidly.

Ingredients

  • 195 g (7 oz) dark (bittersweet) chocolate (65% cocoa solids) chopped
  • 175 ml

Method

  • Put the chopped chocolate in a bowl and melt over a bain-marie. (1)

  • Meanwhile, gently whip the cream until soft peaks form. Once melted, take the chocolate off the heat and fold in the whipped cre