Chantilly chocolate cream

Chantilly chocolate cream, known in French patisserie as crème chantilly au chocolat or simply as a chocolate whipped ganache, is a light cream made from whipping cream and melted chocolate. The hot cream is combined with chocolate and, once cooled and whipped, it achieves a light, airy texture. It is widely used in pastry making as a filling for cakes, éclairs, profiteroles and tarts, as well as a decorative topping for cupcakes. The flavour is rich and chocolatey yet lighter than a classic buttercream. The ratio of cream to chocolate determines the final firmness and intensity of flavour.