4 Tbs. - Ganache
6 oz. - Milk
Whipped Cream (canned)
Pinch of Sea Salt (coarse)
12 oz. - Ghirardelli 60% Cacao Bittersweet Chocolate Bars (chopped)
1 C. - Heavy Cream
Place the chopped chocolate into a glass bowl, heat the cream over medium high just until it boils. Remove cream from the heat and pour over the chocolate. Stir until well combined and the chocolate has melted and become glossy.
In a sauce pot, mix the milk and Ganache over medium high heat just until hot and starts to boil. Drizzle 2 Tbs. of the caramel into your glass, and then pour in the hot chocolate. Using a spoon, combine the caramel and cocoa. Top with whip cream then drizzle on extra caramel sauce, sprinkle with the pinch of sea salt and enjoy.