Dulce de Leche Ganache

Dulce de Leche Ganache


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Dulce de Leche Ganache Yum
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
Dulce de Leche
Servings
cups
Servings
cups
Dulce de Leche
Instructions
  1. 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.
  2. In a saucepan bring cream and corn syrup to a simmering boil. Once the mixture begins to foam, immediately remove from heat.
  3. Pour cream mixture over chocolate and dulce de leche. Swirl bowl to submerge chocolate.
  4. Cover bowl and allow to rest for 5 minutes.
  5. Whisk gently until smooth.
  6. Press plastic wrap / saran wrap over the ganache. Allow to sit onto the countertop overnight.
  7. Beat at medium-speed until fluffy, about 1 minute.
  8. 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.
Peanut Butter Chocolate Fudge

Peanut Butter Chocolate Fudge

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Peanut Butter Chocolate Fudge Recipe Yum
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
Peanut Butter Chocolate Fudge
Servings
lbs
Ingredients
Servings
lbs
Ingredients
Peanut Butter Chocolate Fudge
Instructions
  1. In a heavy saucepan, melt peanut butter chips and 2 tablespoons butter with 1 cup sweetened condensed milk.
  2. Remove from heat; stir in peanuts.
  3. Spread into a wax or parchment-lined 8" square pan.
  4. Cover fudge with plastic or saran wrap and gently press fudge. Smooth to all corners and level the fudge in the pan.
  5. Allow the fudge to cool for approximately 10 minutes.
  6. In a small heavy saucepan, melt chocolate chips and remaining 2 tablespoons of butter with remaining sweetened condensed milk.
  7. Spread chocolate mixture using plastic or saran wrap by gently pressing and smoothing chocolate layer.
  8. Chill for 2 hours or until firm.
  9. Turn fudge onto cutting board; peel off paper and cut into squares.
  10. Store loosely covered at room temperature.
Smoked Chocolate Raspberry Ganache

Smoked Chocolate Raspberry Ganache


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Smoked Chocolate Raspberry Ganache Yum
A spreadable & creamy raspberry ganache with a hint of smoked chocolate. ~recipe by BB Bakes Sugar Art
Smoked Chocolate Raspberry Ganache
Servings
cups
Ingredients
Servings
cups
Ingredients
Smoked Chocolate Raspberry Ganache
Instructions
  1. In a saucepan bring cream, butter, corn syrup and jam to a simmering boil. Immediately remove pan from heat.
  2. Add chocolates to cream mixture. Swirl pan to submerge chocolate.
  3. Let stand uncovered for 5-minutes.
  4. Whisk ganache gently until smooth.
  5. Gently press plastic/saran wrap over the ganache. Chill, covered, at least 2-hours or up to 3-days.
  6. Assemble cake: Let ganache stand at room temperature until softened and pliable.
  7. With an electric mixer, using the whisk attachment, beat ganache until light and fluffy.
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