Here's the caramel ganache recipe. It's a little work but sooooo good. It's from Herme's chocolate desserts. There is something about his recipes that taste light on the tongue but are really rich. The cake should be in the fridge once decorated but take out an hour or so before serving so the ganache is not too hard. Also, you want the best chocolate you can get.
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
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
