No Fail Recipes

Chocolate Caramel Ganache

Recipe by
3¼ hours
Prep: 5 minutes, plus 3 hours cooling | Cook: 10 minutes | Servings: About 2 cups


  • 8 ounces semisweet chocolate, chopped or chips
  • 1 teaspoon lemon juice
  • 1 tablespoon water
  • 1/2 cup (3 1/2 ounces) sugar
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter, cut into small cubes


  1. Put the chocolate into a small heat-resistant bowl and set aside.
  2. Put the sugar, water, and lemon juice in a saucepan over medium heat and stir just until the sugar has dissolved. Let the syrup come to a boil without stirring, occasionally washing down the sides of the pan with a pastry brush dipped in water. Cook the syrup until it turns a dark amber color. Swirl the pan to distribute the color and heat.
  3. Take the pan off the heat and pour in 1/3 cup of the cream. Be careful as the caramel is very hot and will bubble up. Once the bubbling subsides stir in the rest of the cream 1/3 cup at a time, then stir in the butter a piece at a time. Put the pan back on heat until all ingredients are combined.
  4. Pour caramel mixture over the chocolate. Let sit for 5 minutes. Whisk the mixture slowly until you have a smooth, glossy frosting.
  5. Leave the ganache to cool, stirring now and then to help it cool, until it reaches spreading consistency, about 3 hours. If it stiffens up too much, simply put it someplace warmer than your counter.
  6. This frosting keeps for up to 3 days.

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No Fail Recipes