Ingredients
- 350 g white chocolate (preferably with real cocoa butter)
- 160 ml heavy cream (or double cream)
- 250 ml caramel sauce (homemade or high-quality store-bought)
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Combine white chocolate and heavy cream in a microwave-safe bowl.
- Microwave for 30 seconds, then stir. Repeat in 30-second bursts until fully melted and smooth.
- Stir in caramel sauce, vanilla extract, and salt until well combined.
- Use immediately as a warm glaze or let cool for whipping.
- For whipped ganache, cover with plastic wrap and refrigerate for 2 hours or let sit at room temperature for 5–6 hours until firm.
- Whip with a hand mixer for about 2 minutes until light and fluffy.
- If too thick, add 1 tablespoon of milk at a time until desired consistency is reached.
- Transfer to a piping bag or use directly to frost or fill desserts.
Notes
- Add a pinch more salt for a salted caramel twist.
- Espresso powder enhances flavor for a caramel mocha version.
- Use less caramel and more white chocolate for a lighter color.
- Can be frozen and thawed overnight before reusing.
- If overchilled, soften with room temperature rest or warm cream.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Dessert
- Method: Microwave or Double Boiler
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 210
- Sugar: 18g
- Sodium: 35mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
