- 400g good white chocolate chopped
- 80ml thick cream
- 1/2 tin of Nestle Top n Fill
-I always use the microwave to make ganache but you can use a double boiler if that is your preferred method.
-I use Decor microwave rice cookers to make my ganache flavours in. They’re the perfect size and have a lid for great safe storage to and from the fridge.
1. Place thick cream in a large microwave safe bowl. Heat for a couple of minutes until it starts to boil.
2. Place chopped chocolate in heated cream and gently shake bowl until choc is mostly covered in cream.
3. Place back in microwave to melt choc. Be careful, it will burn quickly. You know your microwave so adjust time to suit. I always do mine for 2 bursts of 30 seconds (my microwave is pretty savage) then while the choc is soft but still a little lumpy, I use my electric hand mixer to beat the ganache on medium for about a minute and you will find all the lumps of chocolate combine. You may need to give it another short burst in the microwave to completely get rid of any lumps. You don’t want lumpy ganache :)
4. Place the Nestle Top n Fill into the prepared ganache, remix and then refrigerate overnight preferably.
5. When you come to use the ganache the next day, place it in the microwave for 15 second bursts as you don’t want to make it too runny. Beat between each burst, you should only need to repeat this step twice depending on your microwave. You will end up with a lovely, pale, fluffy caramel ganache perfect for filling cakes, icing cakes, piping onto cupcakes…..pretty much anything you want to taste divine!!
For a stronger caramel flavour if needed, I use a 1/2 teaspoon of Caramel Flavourcol which is a concentrated flavouring. I don’t recommend you use this on it’s own in either a Caramel Mud Cake or Caramel Ganache as it can taste a bit chemically and artificial so use very sparingly if you want that intense caramel flavour some people are looking for.
Raewyn, Sydney, Australia https://www.facebook.com/cakesbyraewyn