Caramel
Whipped Chocolate Caramel Ganache
Popular on Food52
53 Reviews
FromScratch
August 25, 2021
I made this recipe once, and it was really good, but now I just make the first half of it. That chocolate caramel sauce on its own is wonderful, perfect for over ice cream. It makes about a cup and a half of sauce. If there's any left over, I stick it in the freezer, and occasionally eat it by the spoonful still frozen.
sdebrango
August 25, 2021
It makes me so happy that you liked it and totally agree about the chocolate caramel. I found a slightly easier way of doing it now as it can be a little finicky when melting granulated sugar, I use Stella Parks (Bravetarts) recipe for caramel sauce and melt the chocolate into the heavy cream as I outlined in my recipe. Stella adds some water to the sugar, it melts better and you get the same results. I always have extra that I keep in the refrigerator and eat it by the spoonful. Thank you so much.
Glendi
April 6, 2020
I suspect you can substitute canned milk for the cream in the frosting. I have done it before. It whips up just fine, full fat is how. Might come in handy for those not running off to the store for fresh cream. Thanks, for yummy recipe
sdebrango
April 6, 2020
Wow, I don’t know how canned milk would work. I know it would be fine in ganache but don’t know how it will whip although I suspect it would since the chocolate would thicken and get fluffy. Great idea and one I never thought of. Let me know if you try it and if it works. Thank you and stay safe and healthy ❤️
ReisTanzi
October 24, 2016
Suzanne, this frosting is SO delicious! However, I've made it twice and both times, I had the same problem as Sue Douglass - the ganache was thin and didn't whip up to a thick enough consistency. After cautiously refrigerating and whipping again, it was thick enough, but had a grainy, curdled texture. It seemed to me that the ganache was too thin, and the refrigeration helped, but changed the texture. However, I noticed that the Lindt chocolate I used had some emulsifiers in it. Could you share what kind(s) of chocolate you've used? I may simply try with more chocolate next time. It's good enough that I will try again!
On another note, I used some of the extra chocolate caramel sauce to crumb coat the cake, which I will definitely do again. Thanks for the recipe - it is fantastic.
On another note, I used some of the extra chocolate caramel sauce to crumb coat the cake, which I will definitely do again. Thanks for the recipe - it is fantastic.
ReisTanzi
October 24, 2016
Oh, thank you - It could be the milk! It was not boiling maybe too hot. I did also take it out of the ice bath to whip in the stand mixer. I agree Lindt is good, and if Hershey's works Lindt should too. I'll try with these changes next time. Thanks!
Jackie R.
March 10, 2016
It is so fluffy and delicious. I kind of used my own caramel sauce and accidentally only got semi sweet chocolate, but it came out perfect. This is definitely going to be my new go-to recipe for icing
Oat&Sesame
January 3, 2016
This frosting is wonderful! I have to admit I was nervous throughout the whole process since some people had some technical difficulties. I did add the cream and butter together, stirring continuously and my caramel turned out just fine. When it came to the whipping stage, it did take quite a bit of time to get to a spreadable sturdy consistency. I kept my ice bath near and gave my bowl a few rounds of chilling inbetween beatings to get it colder, but not too cold. Not only is the frosting delicious, light and creamy, it holds up well. I always seem to attempt these risky recipes when I am having guests - thank goodness this one came through for me! Bravo!
Molly
September 12, 2015
Help! I've tried making the caramel twice and when I add the butter, it turns to toffee. I thought maybe I'd cooked it too long so was really careful the second time but had the same results. Would love any tips! Thanks so much! :)
Molly
September 13, 2015
Thanks so much for your response! I'll definitely keep trying because this recipe looks so yummy!
Genevieve
October 28, 2018
personally, I did too, but a little turn on a low heat helped smooth things out totally.
Sue D.
August 16, 2015
What did I do wrong? Once I got it out of the ice bath and started blending it, it never changed it's consistency from wet and soupy to fluffy and spreadable. :(
Sue D.
August 16, 2015
I'm going to try it again now. I have the scalding cream sitting on the chocolate pieces for 5 minutes right now. Maybe I need for it to get a bit colder in the ice bath? I'll keep you posted...
Sue D.
August 16, 2015
I know it's me and not the recipe. I got it colder this time in the ice bath and then set the blender on it. It whipped up better this time but not in a fluffy way. Then it started to break down (granular in texture) so I have it in the fridge right now. Should I try to whip it again in a little while or use it as is. Again, it's me. Not you. I am not the best cook...
Sue D.
August 16, 2015
I left it in the fridge for about 10 minutes and when I pulled it out it was very fluffy! I tasted it and it was AMAZING! I had all 3 daughters try it too and we all melted. So I have frosted the cake and we are all set. Next time I make it I will get it thicker in the ice bath. I was more concerned about temperature because it says for it to be cool and not cold...that's what I was watching out for. This is going to be a big hit for our back to school dinner tonight. Thank you!
BeverlyW
February 13, 2014
This article totally cracked me up and hit me right in my funny bone! Thanks for the chuckles, especially on such a super snowy day (again, again, again). I am going to have to make that frosting - I always make a double batch of frosting for my husband's birthday cakes, as he subscribes to the point of view that the point of the cake is to serve as a minimal vehicle for LOTS of delicious frosting. This idea takes it to a whole new level - just frosting! Perfecto!
BeverlyW
February 13, 2014
FYI - I thought I was replying to a different post to Food52 for Valentine's Day food that had a link to this frosting.
strawberrygirl
January 26, 2014
I made this for a friend's birthday cake and it was a big hit. I was inspired by one of the comments below to make it with aged rum. Now I'm trying to resist eating all the leftover chocolate caramel sauce straight out of the jar. :)
Samar E.
January 19, 2014
Hi suzanne congrats . I wanna ask if this filling can be used in fondat covered cake and I wanna keep it in the fridge cause its a long process . And can I use this to cover my cake to stick fondant to it instead of butter cream. I ll apretiate your answer thanks
Meatballs&Milkshakes
December 2, 2013
Congrats Suzanne! Looks FANTASTIC! Have to get it in before l cleanse in January!
Ashley M.
November 25, 2013
I'm no baker, but this recipe makes me WANT to be such a damn good baker just so I can make this! Congrats on the win! ;)
aargersi
November 16, 2013
This frosting is off the hook! I made it with super dark chocolate and rum for grownups dinner tonight, and just iced your tender yellow cake with it. Gonna be a good night! I am giving the remaining caramel sauce (also insanely good) to my neighbors to save me from myself.
marialissio
November 14, 2013
Hi Suzanne ... congratulations. You are the queen of cakes and all manner of baking and sweet things. We gals of Italian origin are standing out. Well you and others are. I am not so quietly coming up behind. Love your work.
em-i-lis
November 13, 2013
YAYAY!!! Congrats, Suz!!! This sounds so fabulous, and I'm just thrilled for your win!
Maria T.
November 10, 2013
Chocolate caramel, not too sweet!!! Just what I needed to give my cakes a twist. Never tried caramel and dark chocolate, will definately try this one. Congratulations on another super recipe!
TheWimpyVegetarian
November 9, 2013
This looks like another of your fantastic recipes. You are hands down my person to go to for cakes. Your frosting looks perfect to me. Many congrats on being a finalist!!
Kukla
November 7, 2013
Warmest congratulations Suzanne!!! I just knew this fantastic frosting will be one of the finalists and am very happy for you!!!
foxeslovelemons
November 7, 2013
Congratulations, Suzanne! Very much deserved - I'm asking for this on my birthday cake this year :)
AntoniaJames
November 7, 2013
Oh, Suzanne, I'm so excited for you! I knew this one had "Winner" all over it when you posted it. You have become quite the expert with chocolate caramel. Makes me want to leave the office right now and to make my mother's one bowl golden layer cake, though the editors' suggestion just to eat this stuff off the spoon might be a good alternative. Utterly divine. Congratulations! ;o)
EmilyC
November 7, 2013
Woohoo! Big congrats Suzanne! I can't wait to pair this with your tender yellow cake for my son's 4th birthday! It looks amazing!
Regine
November 7, 2013
Welcome. I am going to make this soon in the next few days, maybe this weekend, and let you know how it turns out. Thanks again!
Regine
November 7, 2013
OMG. I must make this immediately. I can visualize how good it will be with your tender layer cake recipe on Food52.com. Wow, Congrats!!!!!!!!!!!!!!!!!!
Kukla
October 23, 2013
This frosting sounds wonderful and easy to make Suzanne and I think it can be a great base for a delicious Semifreddo or for chocolate Ice Cream!!!
Tanya
October 22, 2013
This sounds incredibly delicious, I'm definitely using this for my dad's birthday cake next month (except with all dark chocolate since he loves the stuff). Thanks for the recipe!
Tanya
October 22, 2013
Thanks for the tip! I prefer less-sweet in general, but I'll taste as I go with this one.
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