I’m finally home from vacation! It was a nice relaxing time, but I was pretty homesick the last couple of days, so it’s nice to be back, and into my regular routine. I’ll get caught up with all of your lovely comments in the upcoming week!
This is the very last post for my Writing Process Blog Tour, Part II…. I had the wonderful opportunity to participate in the tour a little over a month ago, and had the honor of introducing you to some outstanding bloggers, including Suzanne, from A Pug in the Kitchen.
I went ahead and opened my big mouth during the first day of the tour…and said “Oh yeah, I’ll give Suzanne’s Whipped Chocolate Caramel Ganache a try!” It’s not enough that her recipe is a winner in a Food52 contest…Nope… I said that I was going to make it, and then post it for all the world to see.
So…when I put all of the ingredients in front of me, I’m not kidding when I say that I think I broke out in a little sweat. Panic set in. I stood there looking at everything… reading the recipe over and over again, and then looking at everything again.
I really wanted to make Suzanne proud.
Because, well…it’s Suzanne, you know?
She is one of the most highly respected bloggers in our blogging community.
We love her.
Honestly, there was nothing to worry about…she made the instructions so clear, that this absolutely beautiful and delightful ganache is a breeze to make!
And seriously…this stuff is good. I mean really, really good… and when you make this ganache, be prepared for burned fingers and tongues. Because that’s exactly what’s going to happen the second you add the butter to the amber colored liquid sugar. You’re going to start dipping your finger in, knowing full well that burns and discomfort will happen… but you’re not going to care. That delicious caramel with the chocolate is completely and utterly burn worthy.
I mean…look at it…how could you not take that chance??
And while it was whipping in my mixer, I was so impressed at how quickly it all came together, to produce such a perfectly fluffy and delicious ganache. This is definitely a recipe that quickly became one of my favorites, one that will be my go-to whenever I need a chocolate frosting.
I’m so pleased to share this with you today, and I hope that you’ll stop by Suzanne’s blog to visit her, and to see what she has cooking up her sleeve. I can guarantee that it will be amazing!
Life is good…it’s a “Finding a new favorite chocolate frosting, and totally knowing that you can rock that frosting out of the house!” kind of good…
Whipped Chocolate Caramel Ganache
Copied from Suzanne’s blog: A Pug in the Kitchen
Makes enough frosting to fill and frost a 9-inch cake
Chocolate Caramel Sauce:
1 cup sugar
6 tablespoons salted butter cut into tablepoon-size pieces
1/2 cup heavy cream
2 ounces dark chocolate (I used bittersweet)
1 teaspoon vanilla extract
Put the heavy cream in a glass measuring cup and microwave on high for 45 seconds, add chocolate and microwave another 30 seconds Stir until its smooth, add the vanilla extract and stir to combine, set aside so that it will cool before adding to the caramel.
In large saucepan add the sugar, turn heat to med/high and let sit until it starts to liquefy. Start stirring with a heat proof spatula. The sugar will crystalize but that’s alright — keep stirring until its all liquid. Stop stirring and let it cook until it turns amber in color, then add the butter and stir to combine.
Remove from heat and add the chocolate cream. Stir until its incorporated. Store in a container at room temperature until ready to use. Note: If you make this ahead of time, simply place the bottle or jar in hot water to warm the caramel so it’s pourable.
4 ounces dark chocolate broken into small pieces
4 ounces milk chocolate broken into small pieces
1 cup plus 2 tablespoons heavy cream
1 tablespoon liquor (I like cointreau or kahlua) or vanilla extract
1/2 cup chocolate caramel sauce
Heat cream to scalding (not boiling). Pour over the pieces of chocolate that are in a mixing bowl. Let sit 5 minutes then stir until there are no pieces of chocolate and it’s smooth and shiny, then add the chocolate caramel sauce and stir to combine.
Place bowl in an ice bath and stir or whisk until it’s cool but not cold — it will stiffen fairly quickly if it gets too cold. Remove from the ice bath and beat with a mixer or whisk until the ganache is fluffy and spreadable. Frost the cake immediately. Best served at room temperature.