Chocolate Ganache with Salted Caramel Sauce

Chocolate Ganache with Salted Caramel Sauce
Recipe Date:
November 5, 2015
Cook Time:
Imperial (US)
  • canola oil
  • 12 ozs dark chocolate (70%)
  • 1 cup butter, unsalted
  • 4 eggs, large, separated
  • 8 egg yolks, large
  • 1 cup confectioners' sugar, sifted
  • 1/3 cup cocoa powder, unsweetened
  • 1/2 cup heavy cream
  • 2 tsps granulated sugar
  • 2 cups sugar
  • 1 cup water
  • 1 tbsp salt
  • 1/2 cup heavy whipping cream

Directions - Terrine

  1. Lightly oil a six cup terrine mold or loaf pan. Line mold with plastic wrap.
  2. Melt chocolate and butter in a double boiler over barely simmering water, stirring occasionally. Remove from heat and cool slightly.
  3. Add egg yolks to cooled chocolate mixture, stirring to combine. Sift together confectioners’ sugar and cocoa and stir into the chocolate mixture.
  4. Beat cream in bowl of electric mixer until soft peaks form. Transfer to another bowl and refrigerate until use.
  5. Beat egg whites with sugar in clean bowl of electric mixer until soft peaks form. Fold into chocolate mixture, then fold in whipped cream.
  6. Pour into terrine mold and cover with plastic wrap. Refrigerate for 12 hours (terrine may be prepared up to three days in advance).

Directions – Salted Caramel Sauce
(use last 4 ingredients)

  1. Combine sugar and water in a small sauce pot and bring to a boil over high heat. Cook until all water has evaporated and caramel color is achieved.
  2. Working quickly, add cream while whisking the mixture. Once the cream is completely incorporated, add salt and bring back to a boil.
  3. Remove from heat and cool down (do not refrigerate!). Use when ready to serve.
  4. Serve terrine with sauce and garnish with chopped almonds.