This rich, gooey dessert created by The Quality Chop House’s Shaun Searley, from the restaurant’s new book, not only looks and tastes delicious but it’s super simple, too
IMAGE: ANDREW MONTGOMERY
The Quality Chop House has stood on the corner of London’s Farringdon Road and Exmouth Market since 1869. It’s been a working man’s ‘eating house’, a ’90s celebrity magnet and, for the last seven years, one of the city’s best-known and best-loved restaurants. Bar a few elaborate recipes here and there, their book is aimed at amateur cooks and, here, we share their simple but impressive recipe for Malted Chocolate Ganache, Sour Cherry Jam and Truffled White Chocolate.
Malted Chocolate Ganache, Sour Cherry Jam, Truffled White Chocolate
- 200 ml whipping cream
- 50 g Ovaltine
- 100 g Madagascan chocolate 72% cocoa solids, broken into pieces
- 1 tbsp whole milk
TRUFFLED WHITE CHOCOLATE
- 150 g white chocolate broken into pieces
- 4 g black truffle
- 2 tsp sour cherry jam
- 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 with cling film and chill for 24 hours.
- Make the truffled white chocolate. Melt the white chocolate by placing it in a heatproof bowl set over a pan of barely simmering water (make sure the bottom of the bowl doesn’t touch the water). Keep heating until it reaches 42°C on your thermometer. Remove from the heat and allow to cool to 25°C, then return to the heat to increase the temperature to 29°C. Finely grate in the black truffle, stir through, then pour on to a large tray lined with a non-stick silicone mat. Spread the chocolate out to a 2mm thickness using a stepped palette knife. Store in a cool dry place until needed.
- To serve, dip a spoon into boiling water and scoop the chocolate ganache into bowls. Make a small well in the middle of the chocolate and fill with a spoonful of cherry jam. Break the white chocolate into shards to decorate.
Extract taken from THE QUALITY CHOP HOUSE: Modern Recipes and Stories from a London Classic by William Lander, Daniel Morgenthau & Shaun Searley (Quadrille, £30) Photography: Andrew Montgomery