Whew...what a search! Not sure if this is what you're looking for. There doesn't seem to be much out there for recipes on-line. Course, my search might have been poor. I've never made this, just found it on the web. See what you think:
http://recipes.chef2chef.net/recipe-archive/55/294427.shtml
Hopefully, some other CC members will be able to give you a tried and true recipe!
Here's a recipe. Good luck!
-Alysa
=== CHOCOLATE CARAMEL
-GANACHE ===
8 oz Semisweet chocolate; chopped
- 1/4" pieces
4 oz Unsweetened chocolate;
-chopped 1/4" pieces
1 1/2 c Heavy cream
2 tb Unsalted butter
1/2 c Granulated sugar
1/8 ts Fresh lemon juice
Instructions
Preheat the oven to 375 degrees.
Make the puffs: In a sifter combine the flour and cocoa powder. Sift
ontoa large piece of waxed paper and set aside until needed.
Heat the water, 4 tablespoons butter, and 1 tablespoon sugar in a
3-quart saucepan over medium-high heat. When hot, stir to dissolve the
sugar. Bring to a boil. Remove from the heat and add the sifted dry
ingredients. Usea wooden spoon to stir until the mixture comes together in
a ball-like shape (it should be a bit like putty at this point). Add the
eggs, one at a time, stirring energetically and thoroughly incorporating
each egg before adding another. Divide the dough in level tablespoons
(approximately 1/2 ounce per puff) onto 2 nonstick baking sheets, 12 evenly
spaced portions per sheet. Place the baking sheets on the top and center
racks of the preheated oven and bake for 20 minutes, rotating the sheets
from top to center halfway through the baking time (at that time also turn
each sheet 180 degrees). Remove the puffs from the oven and cool to room
temperature. Make the Chocolate Caramel Ganache: Place the
chopped semisweet and unsweetened chocolate in a 4-quart bowl and
set aside.
Heat the heavy cream and 2 tablespoons butter
in a 1 1/2-quart saucepan over medium heat. Bring to a simmer, then lower
the heat to keep the cream hot, but not simmering until needed.
Combine 1/2 cup sugar and the lemon juice in a
3-quart saucepan. Stir witha whisk to combine (the sugar will resemble
moist sand). Caramelize the sugar for 7 to 8 minutes over medium-high
heat, stirring constantly with a whisk to break up any lumps (the sugar
will first turn clear as it liquefies,then light brown as it caramelizes).
Remove the saucepan from the heat. Carefully pour about 1/3 of the hot
cream into the caramelized sugar. Use awhisk to stir the caramel until it
stops bubbling. Add the remaining creamand stir until smooth. Immediately
pour the hot caramel over the chopped chocolate and allow to stand for 5
minutes before stirring with a whisk until very smooth. Refrigerate the
ganache until just slightly firm but not hard (if the ganache is too firm,
it will be difficult to pipe). Using a sharp paring knife, cut
each puff in half horizontally. Transfer the chilled ganache to a pastry
bag fitted with a large star tip. Pipe about 1 heaping tablespoon
(approximately 1 ounce) of ganache onto the bottom half of each puff, then
place the top half of the puff onto each portion of ganache. Serve
immediately, or store in a tightly sealed plastic containerat room
temperature for 12 to 24 hours. This
recipe yields 2 dozen 1 1/2-inch puffs.
Recipe Source:
COOKING LIVE with Sara Moulton
Recipe courtesy of Marcel Desaulniers, "Death By Chocolate" and "Death By
Chocolate Cookies"
From the TV FOOD NETWORK - (Show # CL-9064 broadcast 02-12-199
Downloaded from their Web-Site - http://www.foodtv.com
This would work good as a ganache:
http://cakecentral.com/cake_recipe-7016-1-Buttery-Caramel-Sauce.html
I have poured it right onto the top of a cake before, but you would need to do it just after adding the flavoring.
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