Ganache is dark chocolate gently melted with (usually) heavy cream - to make these dairy-free, I used "full fat" coconut milk (the kind in a can).
I used THIS ganche recipe / tutorial - and used safe chocolate chips (such as Enjoy Life) and coconut milk in a can (full fat - not the "light kind!), and added a little vanilla.
I don't have a kitchen scale, so I estimated amounts using the weight info from the chocolate chip and coconut milk packages. I've found it best to start with a little LESS coconut milk than I think I need, then add more if the ganache is too thick.
When the ganache is cooled but still a little warm, it is very pourable and works great to pour over cakes / cupcakes. When it cools you get a pretty shiny chocolate covered cake.
To make whipped ganache - I let the ganache cool all the way until it was pretty solid, then used a beater to whip it into a frosting consistency. It melts easily, so I kept these in the fridge until it was almost time for dessert.
(Tip for coconut milk in a can - the fat often separates. So what I do is put the UNOPENED can in a small bowl or cup of very hot water and let it sit for a minute or two. Then I shake the can to mix the coconut milk back up.)
Drool! and thanks for all the great tips! I would not have thought to put the unopened can of coconut milk in some hot water to make it easier to mix back up!
Thank you! Thank you! I thought my cupcake days were temporarily over b/c I don't have a mixer right now. I'll just do the regular ganache for Lauren and me. Yum!
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