Malted Chocolate Ganache, Sour Cherry Jam, Truffled White Chocolate

Preparation info
  • Serves


    • Difficulty


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.


Chocolate Ganache

  • 200 ml whipping cream
  • 50 g Ovaltine
  • 100


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