Just the sound of Dulce de Leche Ganache rolling off of the tongue ignites visons of silky caramel delight.
Doesn’t it?
A traditional Argentinian dessert made by caramelizing sugar in milk, La Lechera has made this ganache one step easier.
When beginning this blog I made a promise. Any steps along the way that had given me headaches would be eliminated for my busy bees.
Just the thought of getting hateful comments…sigh...I hate getting stung and gotta protect my hive.
And this Dulce de Leche Ganache is rated high for success.
One promise that was made: simple & successful ganache recipes.
If you’re a newbie to the caking world ganache is a good way to be buzzing the hive with no sign of entry.
In the beginning, I must have thrown out a multitude of ganache concoctions. In fact, it was when noticing the hubby getting a little wide in the girth that the racoons began to get fatter.
Seriously, the head racoon is super-sized. He’d fight off the mob when throwing out a batch. One night he took the whole bowl and ran off. Didn’t see him for a week. He probably went into a sugar coma.
Now he stares at the backdoor and looks perturbed with getting food scraps. ‘Where’s the ‘fr****ing’ chocolate dudette!’
With a smooth creamy taste of caramel, Dulce de Leche Ganache will be one of your favorites recipes. No hours spent caramelizing the condensed milk or time / fails making caramel sauce.
It’s a guarantee ‘nailed it’ recipe. And having La Lechera Dulce de Leche in the fridge, it’s ‘nom nom delicious!‘
CHOCOLATE IS TO WOMEN WHAT DUCT TAPE IS TO MEN
IT FIXES EVERYTHING
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Here's to the sweet life,
| Servings |
cups
|
- 1-1/4 cup heavy whipping cream
- 2 tablespoons butter
- 2 tablespoons light corn syrup
- 1/2 cup La Lechera Dulce de Leche
- 1 lb 60% Cacoa Bittersweet Chocolate
Ingredients
|
|
- Place chocolate in a heat-proof bowl. Note: if using bar chocolate, chop into small pieces. Pour in the dulce de leche; stir to combine.
- In a saucepan bring cream and corn syrup to a simmering boil. Once the mixture begins to foam, immediately remove from heat.
- Pour cream mixture over chocolate and dulce de leche. Swirl bowl to submerge chocolate.
- Cover bowl and allow to rest for 5 minutes.
- Whisk gently until smooth.
- Press plastic wrap / saran wrap over the ganache. Allow to sit onto the countertop overnight.
- Beat at medium-speed until fluffy, about 1 minute.
- For a beautiful frosted cake, spread a thin layer of ganache on top and sides of cake. Place the cake into the fridge until ganache is firm to touch. Proceed to frost the cake with ganache. Note: the first layer of frosting being chilled makes it easier to apply the second layer of ganache for a beautiful finish to your cake.
Wow so excited to try it!. Can i use white chocolate instead?
It’s delish & easy to make. I’ve never made this recipe with white chocolate. Keep in mind, white chocolate has a different ratio of cacao so you may have to experiment with the overall thickness of the ganache. Online there are ganache ratios references. Thanks for the comment.
Wow!! It looks so yummy and the owl decoration is so beautiful ♥
Thanks so much. The ganache is so good, it can be eaten by itself. Thanks for the comment.