Salted Caramel and Milk Chocolate Ganache
The Salted Caramel and milk chocolate ganache is unbelievably silky, tasty, shiny, and easier to make than you might think. The salted caramel chocolate ganache is perfect for anyone who loves the classic caramel-chocolate duo. This epic ganache has two components- the caramel and the chocolate.
The process behind this ganache is super clever - you make a caramel, and then pour it over chocolate and emulsify it in, the same way you would with the ganache. The result is silky and fudgy, with a creaminess from the milk chocolate and a sweetness from the caramel.
A super easy, rich chocolate ganache with salted caramel, perfect as cake filling, bon bons filling, plated dessert component, chocolate truffles, ganache frosting and more..
Salted Caramel and Milk Chocolate Ganache
Ingredients:
90g Sugar
5g Glucose Syrup
150 g Cream
2g table salt
100g Milk Chocolate
30 g unsalted butter
Place the chopped milk chocolate in a medium heat proof bowl.
In a medium pan, combine sugar, and glucose syrup.
Place over medium heat.
Cook, stirring or swirling the pan occasionally, until the mixture is a deep amber colour. Turn to minimum the heat and add a third of warm cream. Be careful as it will steam and sputter. Whisk well to combine. Add the second third, combine, then add the remaining cream, and whisk until well incorporated.
Add the salt and bring to boil.
Pour the hot caramel cream mixture over the chopped milk chocolate. Mix with a spatula, them mix with a hand blender to emulsify the mixture.
Cool the mixture to 95°f / 35°c, then add in the butter and mix with the hand blender to emulsify. Transfer to an airtight container and leave to set overnight in the fridge.
The next after, whip the caramel using a whisk. Place the caramel into a piping bag and leave in the fridge until ready to use.
A few tips for making Salted Caramel and Milk Chocolate Ganache
The Ganache needs to cool overnight in order to firm up. It can be made ahead if desired.
You ideally need a hand blender / emulsion blender for the ganache. It helps to emulsify the caramel, giving you a super silky finish.
I prefer the whipped version, but you can use the ganache as it is after overnight resting.
I created a plated dessert pairing the Salted Caramel and Milk Chocolate Ganache with sousvide caramel apple, butter crumble, gelato all crema, millefeuille tuile and basil leaves.
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!