Name: Malted Chocolate Ganache, Sour Cherry Jam, Truffled White Chocolate
Yield: Serves 2
Ingredients: 100 g Madagascan chocolate (72% cocoa solids), broken into pieces; 200 ml whipping cream; 50 g Ovaltine; 4 g black truffle; 2 tsp sour cherry jam; 150 g white chocolate, broken into pieces; 1 tbsp whole milk

Preparation info

Serves
2

Difficulty
Medium

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

We serve this with cherries and white chocolate but the ganache could be accompanied by any stewed fruit or even some caramelised peanuts.

Ingredients

Chocolate Ganache

200 ml whipping cream
50 g Ovaltine
100

Method

First, make your chocolate ganache. In a saucepan, gently heat the cream and Ovaltine to 84°C – do not let it boil. Put the chocolate into a heatproof bowl, then pour over the cream in 3 batches, mixing carefully with a spatula. When the chocolate has completely melted, add the milk. Use a stick blender to emulsify for 30 seconds, then pass the chocolate through a fine sieve into a bowl, cover