Whipped Salted Caramel Chocolate Ganache

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

Method:

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.