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Salty Milk Chocolate Caramel Ganache
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| Ingredients | |
| 150 g | Whipping cream, (35% fat) |
| 25 g | Cocoa butter finely chopped |
| 125 g | caster sugar |
| 250 g | milk couverture chocolate, chopped or buttons |
| 80 g | Unsalted butter, chopped and softened |
| 1 g | sea salt flakes |
Method
- Put the cream and cocoa butter in a saucepan over medium heat and bring to the boil
- Put the sugar in a saucepan over medium low heat, shaking the pan frequently until the sugar has dissolved to ensure it does not burn. Cook the sugar until it is caramelised and dark amber in colour.
- Carefully pour the hot cream mixture over the caramelised suar and stir to combine. Watch out, it will bubble and release a lot of steam
- Put the chocolate in a heat proof bowl. Pour over the hot caramel and set aside for 2 minutes. Stir until the mixture is smooth, then cool to 50 deg celsius.
- When chocolate mixture is at the right temperature, blitz in the butter with a stick mixer until smooth.
- Fold through the sea salt.
- Allow the ganache to cool and become firm enough to pipe.
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