Milk Chocolate Cream


May 31, 2023

1 min read

Milk Chocolate Cream
200 gr Anchor Whipping Cream
30 gr Glucose Syrup
4 gr Gelatine Powder
300 gr Milk Chocolate
400 gr Anchor Whipping Cream
Milk Chocolate Cream
  1. Mix the gelatine with 20ml cold water. 
  2. Boil the 200g Anchor Whipping Cream, add the soaked gelatine, pour on the milk chocolate stir to melt. Emulsify with hand blender. 
  3. Add the 400g cold Anchor Whipping Cream and mix well, chill until set, preferably overnight. 
  4. To use, whip to soft peaks. 
  5. Pipe into cups to make layered desserts. 



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