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.
Tangy bites of strawberries with an airy consistency of cream cheese and heavy whipping cream. It's "Mm! Mm! Good!" Remember to attach a 'Do Not Eat' label until assembling the mini cakes, 'cause it'll be gone in a jiffy. ~BB Bakes Sugar Art
In a food processor, place freeze dried strawberries in a food processor; process until powdered; set aside.
In a mixing bowl fitted with a paddle attachment, beat cream cheese, 1/3 cup sugar and salt at medium speed until smooth. Add strawberries and strawberry powder; beat until combined. Transfer to another bowl; set aside.
Clean mixing bowl. Using the whisk attachment, beat cream and lemon juice until foamy. Increase mixer speed to medium-high. Gradually add the remainder of 1/3 cup sugar, beat until stiff peaks form. Fold in cream mixture. Cover and refrigerate.
Coarsely chop baking chocolate with a serrated knife then transfer to a heatproof bowl.
Pour the cream into a small saucepan set over medium heat and bring to a boil. Immediately take the pan from the stove and pour over chopped chocolate. Let stand for 1 minute to allow the hot cream to melt the chocolate. Allow the overall temperature to reduce because emulsions form better at 90º- 110ºF.
Whisk the mixture in one direction until smooth and creamy.
Place plastic wrap directly on top of the ganache; press down to seal. Allow to set on the counter for 20-25 minutes or until the ganache's consistency slowly glides down the sides of the bowl.
Put the ganache into a piping bag: test for the consistency or drizzle the ganache onto the Lust Cakes with a spoon.
Kick-up your cake a notch (or maybe two) with this sweet 'n spicy Chipotle Chocolate Ganache.
Complimentary with grilled meats, it's the 'guinda del pastel' that withstands the Texas heat. (Well in the shade that is, 'cause nothin' is that non meltable but it's pretty darn close.) ~recipe by BB Bakes Sugar Art