White chocolate isn’t typically my first choice, but there are a few exceptions, one of them being a Milkybar yoghurt or, as it’s probably labelled now, pudding. When I was younger, I would always request them, scraping the container clean to ensure I got every last bit. For this nostalgic recipe, I contemplated creating a mousse, incorporating gelatine and other complex techniques, but ultimately decided on a lighter ganache, which required fewer ingredients and was simpler to prepare. The outcome is a concentrated silk-like white chocolate that will tempt you to have more than just one.
