Silky Milk Chocolate Ganache with Homemade Dulce de Leche
A rich, velvety ganache that combines the creaminess of milk chocolate with the deep caramel notes of homemade dulce de leche. Use it as a frosting, filling, or glaze — it sets beautifully and adds a luxurious, truffle-like finish to any cake or pastry.
🛒 Ingredients
1 servings
- 500 g good-quality milk chocolate, finely chopped
- 200 ml heavy whipping cream (at least 30% fat)
- 1 can (395 g) sweetened condensed milk, unopened
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Directions
- 1
Make the dulce de leche: place the sealed condensed milk can in a pressure cooker and cover completely with cold water.
- 2
Cook under pressure for 15 minutes after the valve rises. Turn off the heat and allow pressure to release naturally. Never open a hot can.
- 3
Let the can cool completely at room temperature, then refrigerate for at least 1 hour before using.
- 4
Melt the chopped chocolate in a double boiler, stirring gently until smooth and glossy. Remove from heat and let cool slightly.
- 5
In a stand mixer bowl, combine the lukewarm melted chocolate and the chilled dulce de leche. Beat on medium speed until fully incorporated and fluffy.
- 6
Add the heavy cream and continue beating for 2–3 minutes until the ganache is light, creamy, and airy.
- 7
Cover and refrigerate for 2–3 hours until firm. Use as a frosting, filling, or topping for cakes, cookies, and pastries.
💡 Chef's Tip
For a deeper flavor, swap half the milk chocolate for 70% dark chocolate. The dulce de leche can be made days ahead and stored in an airtight jar in the fridge for up to 2 weeks.
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