Chocolate ganache with salted caramel

Chocolate ganache with salted caramel

By
From
Sweet
Serves
6

This ganache is best served at room temperature, as the texture is softer and better to eat. If you wanted, you could also use the ganache part of this recipe to make truffles or tart fillings, and of course the salted caramel would go with plenty of other desserts as well.

Ingredients

Quantity Ingredient

For the chocolate ganache

Quantity Ingredient
375ml double cream
400g dark chocolate, roughly chopped, (70% cocoa solids)
3 egg yolks
50g icing sugar

For the salted caramel

Quantity Ingredient
75g dark brown soft sugar
75g butter
1 teaspoon fine sea salt
125ml double cream

To serve

Quantity Ingredient
50g Classic meringue, crumbled
6 tiny sprigs lemon balm or mint
Strawberry ice cream

Method

  1. First of all, make the chocolate ganache. Place 200ml of the double cream in a saucepan and heat until just boiling. Remove from the heat then add the chopped chocolate and whisk until smooth.
  2. Whisk the egg yolks and icing sugar together in a food mixer, or in a large bowl with an electric whisk, until thickened and pale in colour – this will take 5–6 minutes. Pour the chocolate mixture onto the eggs, whisking all the time.
  3. Set aside and allow to cool slightly while you whisk the remaining double cream to soft peaks. When the ganache is cool, fold in the whipped cream, making sure that it’s properly combined and no streaks of cream are left.
  4. Line 6 square moulds (each measuring 5.5cm x 5.5cm) with clingfilm. Spoon the ganache into the lined moulds and place in the fridge to chill for 2 hours.
  5. While the chocolate ganache chills, make the salted caramel. Place the sugar and butter in a sauté pan and heat until melted and just caramelising. Add the salt and whisk in the cream, then continue to cook for another 3–5 minutes until thickened. Remove from the heat and allow to cool.
  6. To serve, remove the chocolate ganaches from the fridge 20 minutes before you want to serve them. Turn each one out immediately onto a serving plate.
  7. When the ganache has softened slightly, garnish with the crumbled meringue, a spoonful of salted caramel and sprigs of lemon balm or mint. Serve with a spoonful of Strawberry Ice Cream.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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