So, if you are going for a flavored ganache, you add the flavoring to the cream? I have added Baileys' a few times, but added at the end, when I stir the chocolate. Is the flavor more potent when adding to the cream? Do you add the flavor before of after you heat it?
thanks
Pam
For a more intense flavor you would add the flavoring after the cream is heated. When it heats the flavoring will evaporate. I'm sure could add it to the chocolare after it is mixed as well but I'm not sure if you would have the issue of seperation of the flavoring from the ganache because it's not oily.
I was just watching Al Rocher's show on the food network the other noght and he was helping to make chocolates at some high end chocolatier. They made a strawberry ganache by pouring boiling strawberry puree over white chocolate. Now, I know caramel isn't the same as a fruit puree, but maybe the same concept would work to some extent.
Don't really know but I'm curious if anyone has an answer. Seems like it would be an incredible cake filling!
Chocolate caramel ganache
6 ½ ounces bittersweet chocolate, finely chopped(food processor works great)
4 ½ ounces milk chocolate, finely chopped
combine chocolate in a heat proof bowl and set aside
2/3 cup granulated sugar
1 ½ tbsp salted butter
1 cup plus 2 tbsp whipping cream
1 ½ cups unsalted butter(3 sticks)
Put one third of sugar in the bottom of heavy bottomed pot over medium-high heat. When it starts to melt, stir with wooden spoon. Once completely melted, add another third of the sugar. Once that is melted, add the last third of sugar. Cook till amber color reached(be careful it does not burn). Add butter-careful it will foam up. Once butter is combined, add the cream. Bring the cream to a boil. Pour half of this over the chocolate and stir until smooth(the small the chocolate is chopped, the faster it will combine). Once smooth, add the rest of the cream and stir until smooth.
While the chocolate mixture cools, take the room temperature butter and with either the mixer on low speed(paddle) or with a rubber spoon, soften until it looks like mayonnaise. Do this slowly-you do not want a lot of air in the butter. It should take about 10 minutes.
Gently stir the butter into the chocolate with a rubber spatula-you dont want a lot of air bubbles. Stir until the mixture is smooth-this can take a little while.
Let sit for an hour or so, stirring occasionally until spreadable consistency. The longer it sits, the thicker it gets. I was able to pipe borders with it once it had cooled enough.
Sandra
I've never tried pouring it. I guess you could try before it sets up too much. It does spread nicely. I used it for my birthday cake and my brother asked me how I got the top of the cake so smooth(and I am smoothing impaired LOL).
Sandra
I am a ganache lover as you will see from a few of my cakes, especially caramel ganache in and on the caramel mud cake.
I melt approx 300gr white chocolate buttons (not white choc chips) and then slowly add approx 125mls cream and whisk as I am adding. To make it caramel rather than just white chocolate ganache I add 1-2 tablespoons of caramel top n fill made by nestle.
It will firm up as it sits after whisking .. so you use it whenever it is at the right consistency for what you need, ie more runny for pouring and more firm for filling.
This is a winner, although I gotta tell you I always make extra so I can eat it on its own. 
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hi sherry! i think you might be looking for PENUCHE FROSTING?
anyway, here's one i found online at the sugarcraft site:
CARAMEL (PENUCHE) FROSTING
* 1/4 cup Butter or margarine
* 3/4 cup Brown sugar; packed
* 1/4 cup Milk
* 2 cup Confectioners' sugar (approx.)
Melt butter in saucepan. Stir in brown sugar. Cook over low heat 2 minutes... add milk. Bring to a full boil. Cool to lukewarm WITHOUT stirring. Add about 2 cup confectioners' sugar, and beat to spreading consistency. If too thick, add a little milk.
i hope it is! good luck!
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