Truffle Chocolate Caramel Ganache
A luxuriously smooth ganache combining silky milk chocolate with homemade dulce de leche. Rich, indulgent, and surprisingly simple to make — perfect for frosting cakes, filling truffles, or topping any dessert.
🛒 Ingredients
1 servings
- 500 g (17.6 oz) milk chocolate, chopped
- 200 ml (¾ cup) heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 1 pinch of sea salt
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Directions
- 1
Place the unopened can of condensed milk in a pressure cooker fully submerged in water. Cook for 15 minutes after pressure is reached, then turn off the heat. Allow the can to cool completely before opening — opening while hot can cause serious burns.
- 2
Melt the chopped chocolate with the heavy cream in a heatproof bowl set over a pot of simmering water (bain-marie), stirring until smooth and glossy.
- 3
Transfer the caramel (cooked condensed milk) to a mixing bowl. Pour in the warm chocolate ganache and beat with an electric mixer on medium speed until well combined and slightly fluffy.
- 4
Add a pinch of sea salt, stir to incorporate, then transfer to an airtight container. Refrigerate for at least 2 hours until firm and spreadable.
💡 Chef's Tip
Swap milk chocolate for 60% dark chocolate for a deeper, less sweet result. A teaspoon of vanilla extract or instant espresso powder adds a sophisticated edge.
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