1. Place the chocolate in a large mixing bowl.
2. In a saucepan, bring the cream to a boil and pour onto the chocolate. Let the chocolate and cream rest for 5 minutes and then combine with an immersion blender.
3. Let the ganache cool for about 5 minutes and then blend in the soft butter.
4. Pour the ganache over the chocolate sable and frozen salted caramel mixture and freeze to set.