Dense Caramel Ganache?

Question

I want to make some caramel truffles with a hard chocolate shell for some friends for the holidays. I've already found some good recipes for the tempered chocolate shell, but I'm lost at finding anything for a good, dense caramel ganache. Any suggestions?

Answer 1

Chocolate Caramel Ganache
8 oz semisweet chocolate -- chopped 1/4" pieces
4 oz unsweetened chocolate -- chopped 1/4" pieces
1 1/2 C heavy cream
2 T unsalted butter
1/2 C sugar
1/8 tsp fresh lemon juice

Place the chopped chocolates in a 4 quart bowl and set aside.
Heat the cream and butter in a 1 1/2 quart saucepan over med. heat. Bring to a simmer, then lower heat to keep the cream hot, but not simmering, until needed.

Combine 1/2 cup sugar and lemon juice in a 3 quart saucepan. Stir with a whisk to combine (the sugar will resemble moist sand). Caramelize the sugar for 7-8 min. over med-high heat, stirring constantly with a whisk to break up any lumps (the sugar will first turn clear as it liquefies, then light brown as it caramelizes).

Remove saucepan from heat. Carefully pour about 1/2 of the hot cream into the caramelized sugar. Use a whisk to stir the
caramel until it stops bubbling. Add the remaining cream and stir until smooth. Immediately pour the hot caramel over the chopped chocolate and allow to stand for 5 min. before stirring with a whisk until very smooth.

Refrigerate the ganache until firm.

Answer 2

take a can or two of sweetened condensed milk, put in a pot and cover with water then boil, make sure it stays covered in boiling water by adding more if it evaporates. Boil for 3 hours then pull out and let cool on the counter. Open and pour into a container and let cool in the fridge (this condensed milk will now be thick, sweet and brown). This is called dolche-leche, it is a caramel that is rich and delicious, it is not a ganache but equally as delicous. You can take a small scoop the size of the truffle you want with a release, dip it in corn starch and start scooping, make sure that the dolce-leche stays cold to hold it's shape. Scoop, dip in your tempered chocolate and put on parchment. you can roll these in coconut, coco powder, icing sugar, whatever you'd like.

Answer 3

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