Whipped Chocolate Caramel Ganache – Hooray, I’m A Food52 Finalist!!
I actually discovered that if you whisk or whip ganache it turns into a fluffy spreadable concoction. I like using this because it’s not too sweet, easy to spread and decorate with. The chocolate caramel gives this ganache a buttery deeply delicious flavor. This icing is light, much lighter than a standard American buttercream, closer to the consistency of a swiss meringue buttercream but without the eggs. I like to use both dark and milk chocolate but you can can use all dark or even all milk. If you use all dark it will be less sweet.
I had this recipe for over a week as a draft, but entered it in a Food52 contest for best frostings. Well, I just found out today that I am a finalist, I am so thrilled and happy that my recipe was chosen. So now I will shamelessly plug my recipe and ask you all if you don’t mind to vote for me, here is the link to food52 to vote If you are not a member of food52 (you should be) it’s simple and totally painless to join and you will love the site, you will not be barraged with emails and the like. If you do vote for me I thank you so much!! I used Divine Fair Trade Chocolate in this recipe, the bittersweet for the caramel, dark and milk for the ganache.
Makes enough frosting to fill and frost a 9-inch cakeChocolate Caramel Sauce:
- 1 cup sugar
- 6 tablespoons salted butter cut into tablepoon-size pieces
- 1/2 cup heavy cream
- 2 ounces dark chocolate (I used bittersweet)
- 1 teaspoon vanilla extract
- Put the heavy cream in a glass measuring cup and microwave on high for 45 seconds, add chocolate and microwave another 30 seconds Stir until its smooth, add the vanilla extract and stir to combine, set aside so that it will cool before adding to the caramel.
- In large saucepan add the sugar, turn heat to med/high and let sit until it starts to liquefy. Start stirring with a heat proof spatula. The sugar will crystalize but that’s alright — keep stirring until its all liquid. Stop stirring and let it cook until it turns amber in color, then add the butter and stir to combine.
- Remove from heat and add the chocolate cream. Stir until its incorporated. Store in a container at room temperature until ready to use. Note: If you make this ahead of time, simply place the bottle or jar in hot water to warm the caramel so it’s pourable.
- 4 ounces dark chocolate broken into small pieces
- 4 ounces milk chocolate broken into small pieces
- 1 cup plus 2 tablespoons heavy cream
- 1 tablespoon liquor (I like cointreau or kahlua) or vanilla extract
- 1/2 cup chocolate caramel sauce
- Heat cream to scalding (not boiling). Pour over the pieces of chocolate that are in a mixing bowl. Let sit 5 minutes then stir until there are no pieces of chocolate and it’s smooth and shiny, then add the chocolate caramel sauce and stir to combine.
- Place bowl in an ice bath and stir or whisk until it’s cool but not cold — it will stiffen fairly quickly if it gets too cold. Remove from the ice bath and beat with a mixer or whisk until the ganache is fluffy and spreadable. Frost the cake immediately. Best served at room temperature.