Milk chocolate whipped ganache

• ½ sheet gelatine
• 70 g milk chocolate
• 140 g

Soak the gelatine sheet in cold water until soft. Drain and put in a bowl with the chocolate. Bring the cream to a boil in a small pot and pour over the chocolate and gelatine. Whisk to combine, then blend with a stick blender to emulsify. Cover with cling film, pressing the cling film to the surface to stop a skin from forming. Refrigerate overnight. Whip to medium peaks before using. The gana