Direction for the Salted Caramel Ganache
 

• For this recipe do not use chocolate chips, Which are designed NOT to melt so they can hold their shape in chocolate cookies and will not work in this recipe.  The chocolate I am referring to is a good quality semisweet dark and pure chocolate, I use 66% semisweet chocolate callets from Valhrona, Callebaut, or Lindt chocolate is also a good brand to use for this recipe.
   
• Place 200 gram finely chopped chocolate or callets into a medium heatproof glass bowl, and set aside for now.
   
• In a small saucepan, add 150-gram heavy cream and 1 or 2 teaspoons of vanilla bean paste, and place over medium-low heat to get warm. It is important that the cream stays slightly warm.
   
• Put the 125-gram white sugar and 80-gram glucose or light corn syrup in a medium saucepan set over medium-high heat. Resist the urge to stir in the mixture in the beginning.
   
• Cook without stirring on medium-high heat until the sugar starts to caramelize around the outside of the pan.
   
• Then use a wooden spoon, and carefully draw the caramelized sugar towards the center of the pan, to help the sugar cook evenly.
   
• Once all of the sugar has caramelized to a rich golden brown, The darker the color of the caramel, the more complex flavor you will get, if the caramel is too light in color, it will add only sweetness and little additional flavor.
   
• Make sure your cream is still slightly warm and not cold, or your caramel will harden when you add cold cream to the caramel and need to be cooked until smooth again.
   
• Slowly and carefully stir in the slightly warm 150-gram heavy cream- vanilla mixture, a little at a time ( be very careful, as it will bubble up and steam like crazy) add 1/4 teaspoon of the flaked sea salt. Remove from heat and stir until smooth.
   
• If you notice there are pieces of hard sugar in your caramel after adding the cream, don´t panic, just place it back on the stove and cook it stirring over low heat until it is smooth again.
   
• Cool the hot caramel sauce for 60 seconds, if the caramel is too hot it could separate or can burn the chocolate.
   
• After 60 seconds pour the salted caramel over the 200-gram finely chopped chocolate or callets, make sure all of the chocolate is covered in caramel. Wait for two minutes, during this time, the chocolate will soften and begin to melt.
   
• After two minutes use a whisk or spatula and stir for about 10 seconds until the chocolate is melted. Try not to stir too much in the mixture or it can separate.
   
• Leave the chocolate caramel mixture to cool at room temp for about  1 hour ( do not put it into the fridge)

Direction for the Perfectly Whipped – Salted Caramel Ganache
 

• I use both a food processor and a mixer for this recipe because it lends the silliest texture to your ganache, making it a perfectly whipped salted caramel ganache without almost any air bubbles in your frosting. I know it adds a little time to the process, but it´s worth every extra second. It will give you this fluffy, thick, silky, smooth, and melt-in-your-mouth consistency. 
   
•  in the meantime remove the 200-gram salted or extra salted butter out of the fridge, for this ganache you want the butter to be cold or semi-cold. semi-cold means that the butter should be cold to the touch, if it feels greasy place it back in the fridge until it is cold or semi-cold again. I prefer using cold butter straight from the fridge.
   
• Put the diced cold butter into a food processor and pulse for about 30 to 60 seconds until smooth. 
   
• Then add the cooled salted caramel chocolate mixture to the whipped butter, and blend until smooth, about 30 to 60 seconds or longer if needed. Scrape the side and the bottom of the bowl.
   
• Add the 50 gram of cold whip cream and blend until combined/smooth, about 20 seconds. at this stage, the salted caramel ganache is silky smooth, beautiful, and rich but not thick enough to pipe onto your cupcakes. To get more volume and get a perfectly whipped ganache version,  proceed with the directions below.
   
• In the bowl of an electric mixer fitted with the paddle attachment, add the salted caramel ganache, beat at the lowest speed at all times until more light in color and fluffy, about 3 to 5 minutes. If you have kept your mixer at the lowest speed at all times you should have very few air bubbles in your ganache.
   
• The longer you whip the ganache, You´ll notice your ganache lightens in color quite a bit as you beat it, but it will also darken after it sits out on your cake or cupcake a bit.
   
• Use this perfectly whipped salted caramel ganache to pipe onto your cupcakes or any type of cake. 
   
• Perfectly Whipped salted caramel ganache is best used right away, store leftovers in an airtight container at room temperature. Re-whip on low speed before using.