Salted Caramel Ganache
Salted caramel ganache is a culinary masterpiece that effortlessly combines the richness of caramel, the smoothness of chocolate ganache, and the perfect hint of saltiness. Whether used as a cake filling, cupcake frosting, ice cream topping, truffle center, or dipping sauce, it brings an undeniable touch of sophistication and indulgence to any dessert.
Salted Caramel Ganache
Prep time: 5 MinCook time: 15 MinInactive time: 2 HourTotal time: 2 H & 20 M
Ingredients
Salted Caramel Ganache
Instructions
Salted Caramel Ganache
- In a pot, or the microwave, slowly heat up the heavy cream, but DO NOT bring it to a boil. You want it warm, not hot.
- Set aside the ROOM TEMPERATURE butter in a small bowl.*
- In a separate, medium-sized pot, add the sugar and then turn the heat on the stovetop to a medium heat. As the pan heats up, the sugar will start to caramelize. Avoid using a whisk or a spatula at this point. Doing so will agitate the sugar crystals and will cause the caramel to crystallize. Instead, slowly twirl the pot to ensure that the sugar caramelizes evenly. Once the sugar is mostly caramelized, then you may slowly stir the caramel to melt the "sugar rocks" in the pot.
- Once the sugar is caramelized, turn the heat on the stove off. Slowly and carefully add the butter to the caramel. The caramel will start to violently bubble and may splash, so BE CAREFUL. Slowly stir in the butter until fully melted.
- Once you finish adding the butter, slowly pour in the heavy cream while stirring. Again, this will bubble up violently and splash. Please be careful! After all the heavy cream has been stirred in, you may add the sea salt and vanilla extract. Turn the heat back on the stove and bring the caramel to a boil for about 1-2 minutes.
- Pour the chocolate, or chocolates, into a heat-safe bowl. Remove the caramel from the stove and pour it over the chocolate. Let it sit for about a minute or so to let the chocolate fully melt. Using a whisk or an immersion blender, mix the caramel and the chocolate together until fully combined and smooth. Ganache is now complete!
- Cover the ganache with plastic wrap touching the surface of the ganache. This will prevent a skin from forming. Let this cool in the counter for about 4 hours or in the fridge for 2+ hours.**
- When the ganache is room temperature, using an electric whisk, whip the ganache until light and fluffy. It's now ready to use!
Notes
*You may also melt the butter in with the heavy cream if you'd like. I prefer to do it this way.
**If you place the ganache in the fridge, be sure to let it sit out at room temperature to soften before whipping.