You’ll Need:

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  1. For the caramel, melt the butter over a low heat on the hob
  2. Add the sugar and stir occasionally until dissolved
  3. Add 150ml cream and allow sauce to bubble gently
  4. Add vanilla and salt and remove from heat
  5. Allow to cool and pour into a bowl
  6. For the chocolate ganache, heat 300ml cream gently until bubbles form around the edges of the pan
  7. Pour cream over chocolate and whisk until chocolate is melted and combined
  8. Allow to cool and thicken slightly before pouring on top of the caramel

Top Tips:

  • Try not to stir the caramel at the beginning too much or it will crystallise
  • Heat and cool your caramel gently or it will split
  • Caramel can also split if 
  • Be patient with your ganache and allow it to cool and thicken – if it thickens too much you can reheat in the microwave in short bursts until it’s a thick pouring consistency
  • If your ganache doesn’t thicken enough, you can add more chocolate