The perfect combination of salty and sweet!

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. 

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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.

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