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