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Whipped Chocolate Caramel Ganache

By • November 7, 2013 • 0 Comments

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Whipped Chocolate Caramel Ganachebysdebrango

WHO: Sdebrango is a cookbook collector, Brooklynite, and long-time Food52-er. WHAT: Forget the cake -- this is a frosting good enough to eat straight off a spoon. HOW: Make a caramel, then a ganache, then let the two of them be one. WHY WE LOVE IT: Under normal circumstances, we're not terribly inclined to mess with a great chocolate ganache. Now? We know that caramel is the only way to make a good thing even better.
Whipped Chocolate Caramel Ganache

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All of the best things.

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Start by heating a half cup of heavy cream, and dumping some chocolate in. We're off to a good start.

Whipped Chocolate Caramel Ganache

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Add a little vanilla for good measure, and set aside.

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Ready for a dry caramel? Here we go.

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Once the sugar begins to liquefy, cook it until it is dark amber in color.

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Add the butter, and take it off the heat!

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Now add back that chocolate cream situation, because why not?

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Ganache time.

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Again -- chocolate and cream is never a bad idea.

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Stir together with a heatproof spatula, and be patient.

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See? This is what will happen.

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When it's combined, mix in the caramel you so expertly made.

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Mix again. Read: make art.

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Cool the mixture down in an ice bath, then whip it good.

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Um yes you may eat it now.

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