This tasted awesome. A deep, not too sweet chocolate crown for your cake! I personally think it was too much butter. The next morning there were actually like tiny pools of butter in the ganache. I was able to easily smooth it out, but could have probably been avoided with less butter.
I put this on a chocolate cake with buttercream frosting. It is absolutely divine. Instead of whisking it I put it in a food processor and broke up the chocolate, once the milk was to temp i poured it in to the processor until i didn't hear the crunching sound any more. it is sooo rich.
I will not rate this due to my mistake but just a warning, do not take your eyes off the simmering butter and cream. Mine boiled over and I did not wait long enough to let it cool back down so my chocolate seized up. I would use this recipe again but probably use the double boiler method.
Get the recipe here >> SALTED CARAMEL CHEESECAKE WITH CHOCOLATE GANACHE @ tidymom.net
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