2 Ingredients Caramel Ganache with Different Consistency Recipe

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Learn how to make this easy 2 Ingredients Caramel Ganache with different consistency Recipe.

If you’re wondering how White Chocolate turned into Caramel:

At its base, white chocolate is little more than milk, cocoa butter, sugar, and vanilla. When exposed to heat, the sugar caramelizes, transforming our plain white chocolate into a molten caramel.

All you need is some good quality white chocolate, the higher the cocoa butter content, the better.

If your chocolate has a low cocoa butter content, it may develop a grainy texture, or not taste as good. I suggest looking for something with at least 30% cocoa butter for this.

Caramel Ganache Recipe

Ingredients and procedure:

  • 200 g White Chocolate
  • 150 ml Whipping Cream (very cold)
  • Microwave chocolate for 20 to 30 seconds intervals.
  • Mix until melted and smooth. No need to cool it down.
  • The bowl will get hotter and hotter and you will need to use gloves.
  • The chocolate may appear dry and crumbly at times, but don’t worry, this is normal. Just keep stirring and it will become smooth and creamy again right before your eyes.
  • Keep repeating this process, until the chocolate darkens to your liking.
  • Once chocolate has caramelized, you can add a pinch of salt.
  • Add the cold whipping cream and mix. This consistency can be used for drip cakes.
  • Chill the caramel ganache in the refrigerator for 30 minutes.
  • After 30 minutes, the ganache becomes thick. This consistency can be used for masking and covering cakes.
  • Beat/Whip ganache until stiff peaks. Be careful not to overwhip to avoid it from curdling.

    But just incase it happens:
  • Microwave for 5 to 7 seconds and mix.
  • Add more whipping cream and slowly whip the mixture until it becomes silky smooth and stiff.
  • You can also add 150 to 200 g of butter.
  • Whip until pale and creamy then add into the mixture.
  • Beat/whip until stiff peaks.



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