
Dulce de Leche Ganache
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

Servings |
cups
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Ingredients
- 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
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Instructions
- 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.