Milk Chocolate Whipped Cream Chantilly Recipe
Milk Chocolate Whipped Cream (Chantilly):

2/3 cup (160g) heavy whipping cream
7.8 oz (220g) milk chocolate or semisweet chocolate chips
2 1/3 tsp (15g) (thick?) corn syrup
1 1/3 cup (320g) heavy whipping cream

Put chocolate chips or chopped milk chocolate in a bowl with corn syrup.
Heat cream to boiling and pour over the chocolate and corn syrup. Wait 30 seconds then stir together until smooth and chocolate melts. Add the rest of the whipping cream and combine thoroughly. Cool in refrigerate and then whip.
Supposedly can be made the day before and kept in the fridge overnight, but we found it solidified and then wouldn’t whip to be as nice and fluffy as we had hoped.