Caramelized White Chocolate Ganache
A silky caramelized white chocolate ganache for adding a deep caramel richness to cake, ice cream, or anything that needs a glossy finish.
Ingredients
- 8 ounces heavy cream or full-fat coconut milk
- 12 ounces caramelized white chocolate, such as Valrhona Dulcey , roughly chopped
- Salt, to taste
Directions
Set a 2-quart stainless steel saucier over medium heat and warm the cream until it gives off steam. While it heats, put the caramelized white chocolate in a medium bowl. As soon as small bubbles appear at the edge of the cream, take the pan off the heat and pour the cream over the chocolate. Let it sit for 30 seconds, then whisk gently until smooth. If you’d like, add a pinch of salt to taste. Leave the ganache at room temperature until it reaches 74 degrees F (23 degrees C), about 30 minutes, stirring now and then so it cools evenly. Use it as a sauce or as a glaze for cake.