- 225g Whipped Cream
- 180g Milk Chocolate Couverture
- 65g Heavy Cream
- 65g Whole Milk
- 30g Egg Yolk
- 5g Granulated Sugar
- Combine milk, sugar, yolks and cream and bring to a simmer; around 185°F.
- Pour over milk chocolate couverture while still hot. Let it sit for 1 minute then mix until emulsified.
- Bring mixture to 113°F and fold in whipped cream.
- Refrigerate and pipe into desired servings.