Recipe for Warm Chocolate Chantilly by Chef Prashant Chipkar


100 g milk
100 g cream
0.75 g iota carrageenan
0.2 g kappa carrageenan
100 g dark chocolate


For the warm chocolate chantilly
Bring the milk and cream to a boil. Whisk
in the carrageenans, then whizz for 3 minutes
with a hand blender.
Strain over the chocolate, blend well, strain,
allow to set. Gently whip and fill a piping bag.

Warm Chocolate Chantilly Recipe by Chef Prashant Chipkar