2 Ingredients Caramel Ganache with different Consistency Recipe

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

WRITTEN RECIPE: https://wp.me/paX1oF-Eb

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.

200 g White Chocolate
150 ml Whipping cream

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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I would love to hear your feedback once you tried it 😊🙏🏻

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If you have any request, please comment below and I will do my very best to make it.


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