Delicious and creamy salted caramel chocolate ganache recipe, smothered on chocolate cake with chocolate crunchie and salted pretzels. It is the perfect salty, sweet dessert – perfectly balanced and not too sweet – serve on its own or with a scoop of vanilla ice cream.
Whipped Salted Caramel Chocolate Ganache
200g milk chocolate
350ml double cream
200g caster sugar
1 tsp flakey sea salt (omit if using salted butter)
70g unsalted butter
Place the sugar into a saucepan and place over medium heat and cook until melted and caramelised – the sugar will turn a rich amber-brown.
Once caramelised add the butter and salt and stir to combine – be careful as the sugar will bubble. Slowly pour in the cream, being careful as it will bubble aggressively.
Once the bubbling has subsided you should have a silky, rich caramel.
Pour the hot caramel over the chopped chocolate, set aside for a couple of minutes before stirring together to form a smooth ganache. Pop the bowl into the fridge until thickened.
Once the ganache has thickened remove it from the fridge and use a hand mixer to whisk it until pale and fluffy. This only takes a couple of minutes, but be careful not to over whisk as it can sometimes go grainy.