Magnolia Kitchen caramel ganache
Caramel ganache is a luxurious chocolate confection made with caster sugar, pouring cream, chocolate and salted butter. The Thermomix TM7 caramelises the sugar to golden perfection with controlled heat, then blends everything into a silky, glossy ganache. Ideal as a cake filling, tart topping or truffle base for impressive patisserie results at home.
About this recipe
Caramel ganache Thermomix TM7 is the kind of recipe that transforms your all-in-one kitchen machine into a small patisserie workshop. Searching for an elegant dessert component or a chocolate recipes Thermomix solution? This ganache starts with caster sugar and a splash of water, caramelised to a deep golden amber thanks to the TM7's precise caramelising function. Warm pouring cream is then blended with chopped chocolate and salted butter until the mixture turns impossibly silky and glossy, with a hint of vinegar balancing the sweetness. A spoonful of glucose syrup keeps the texture supple and prevents crystallisation, which is exactly why this recipe works so well in the Thermomix. Use it to fill layer cakes, glaze tarts, pipe into truffles or simply enjoy warm over ice cream. Whether you are preparing a festive showstopper or a quiet weekend treat, this caramel ganache delivers professional patisserie quality with minimal effort and maximum depth of flavour.
Preparation tips
- Use room-temperature chocolate chopped into small, even pieces before adding it to the warm caramel and cream, as uniform pieces melt quickly and prevent grainy patches in your ganache.
- Add the cream very carefully to the hot caramel, as it will bubble vigorously; pour it slowly along the side of the mixing bowl while the blades keep everything moving smoothly.
- Store leftover ganache in an airtight container in the fridge for up to a week; reheat gently and stir until glossy before using it as a tart glaze or cake filling.
Recipe variations
- For a dairy-free version, replace the pouring cream with coconut cream and the salted butter with a plant-based alternative; the ganache keeps its silky texture and gains a subtle tropical note.
- For a festive winter variation, add a pinch of fleur de sel and a splash of warmed spiced rum or orange liqueur to the finished ganache, perfect for truffles or as a luxurious gift from your kitchen.
Thermomix TM7 Benefits
- Controlled caramelising - The Thermomix caramelises the caster sugar to golden amber without burning, developing rich, deep flavours. [Temperature control]. [Precision Control]
- Built-in weighing - The integrated scale of the TM7 weighs the glucose syrup and cream directly in the bowl, saving messy measuring. [Built-in scale]. [Built-in Scale]
- Even chopping - The TM7 chops the chocolate into uniform pieces in seconds, so it melts quickly into the caramel without graininess. [Chopping]. [Multi-Function]
- Silky mixing - The Thermomix blends the salted butter and warm cream into the caramel until glossy and completely smooth. [Mixing]. [Multi-Function]
- Gentle heating - Precise TM7 heat warms the cream to the ideal warmth, ensuring the ganache emulsifies into a velvety texture. [Heating]. [Precision Control]
Ingredients
- caster sugar
- water
- glucose syrup
- pouring (whipping) cream
- white chocolate
- salted butter
- vinegar