A traditional Argentinian dessert made by caramelizing sugar in milk, La Lechera has made this ganache one step easier. With a smooth creamy taste of caramel, Dulce de Leche Ganache will be one of your favorites recipes. ~ recipe by BB Bakes Sugar Art
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.
This ‘no-fail, no-fuss’ Peanut Butter Chocolate Fudge recipe has a subtle peanut butter caramel flavor with a hint of decadent chocolate. It’s firm enough to cut neatly into squares, yet stays soft to the palate. ~BB Bakes Sugar Art