Caramel Chocolate Ganache (for anything)

This post was originally going to be about cupcakes topped with this beautifully simple chocolate creation. After thinking about it for about a week, I couldn't bring myself to do it. I don't even like cupcakes.

I once told someone I didn't make cupcakes as a rule, because I find them fundamentally flawed. The above cupcakes were for that person. Luckily he didn't remember that.

They appear to be handy, utensil-free treats. I do not find this to be the case, as they usually crumble everywhere and leave my face full of frosting.

It's all about the toppings. And in this case, it was about the ganache.

Do you know my friend ganache? Ganache is basically chocolate melted with a fat, like butter or heavy cream (or both). This is what gives a truffle that smooth, creamy, melty center that is just completely addicting and decadent. And it’s description is also the method. You literally melt stuff together. Don’t tell anyone though; they can’t know that it’s easy. It ruins the illusion of your skills.

 And while I’ve made my fair share of truffles, I’ve never really used the ganache component outside of that. Using it as a frosting is truly revolutionary. So while you will see cupcakes throughout this post, ignore the cake part.

 This one does have the extra step of making a simple caramel before adding it to the chocolate, but it’s essentially fool proof and doesn’t even require a candy thermometer, something I truly appreciate. Just some sugar and water at a boil for about 10 minutes, then mixed with heavy cream before poured into the shaved chocolate.

But don’t forget the cupcakes entirely. I made these cupcakes for a friend’s birthday, and he absolutely raved about them, praising the ganache and calling me a “wizard.”

So if you really want to show off, it is almost Valentine’s Day! This gives you the perfect opportunity to whip up this simple treat. Even boxed mix cupcakes will transform into bakery-level delicious. Roll into balls and dip in some melted chocolate. Top a cake or frost in between two cookies. Put it on some broccoli. Whatever, it won’t matter. It’s that good.

RECIPE (adapted from Food and Wine February 2013 issue, pg 58):

12 ounces milk chocolate, finely chopped/grated

2 ounces bittersweet or semi sweet chocolate, finely chopped/grated

1/4 cup sugar

1/4 cup water

1 cup heavy cream

pinch sea salt

Place chopped chocolate into a large bowl. In a medium saucepan, combine the water and sugar, cooking on medium-high heat, bringing to boil. Do not stir during cooking process, not even to dissolve the sugar. Just let the heat work its magic. You may want to wipe down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming on side of pan. 

Cook until the mixture turns a deep amber color, 8-10 minutes. It took almost the entire time to turn a color. Just be patient, but don't cook past the 10 minute mark.

Reduce the heat to low and wisk in your heavy cream slowly and carefully. Do not pour and then whisk- the caramel will start to clump, so make sure you are continuously wisking as you pour. Sprinkle in salt (the salt is just to bring out the flavors and cut the sweetness a bit, so you really only need a sprinkle or two). 

Pour the caramel over the chocolate and let stand for about a minute. Stir to incorporate, until smooth. Refrigerate. 

*If you plan on making truffles out of this mixture, refrigerate until totally set, around 4 hours. 

*If you plan to use this as a frosting, shoot for a 2 hour refrigeration period. You want it to be cool yet spreadable.