A rich, creamy coating of chocolate ganache makes a grand impression on a special dessert! Here is a simple recipe for glazing cakes, dipping strawberries or truffle-making.
Chocolate Ganache
1 can (14.5 ounces) full-fat coconut milk
16 ounces non-diary chocolate, chopped (or chocolate chips)
Method:
Place chocolate in large bowl. Heat coconut milk to almost boiling. Pour slowly over chocolate in bowl.
Cover bowl with plastic wrap for about 5 minutes. Remove plastic and with a whisk, slowly blend chocolate and coconut milk. The idea is to get a smooth ganache and avoid bubbles.
Use immediately or refrigerate, covered, for later use.
Looks delicious! Using coconut milk is inspired!
Looks droolicious! 🙂
Reblogged this on Chef Ceaser.
I often make my ganache with coconut milk, and it is delicious!
I think it tastes indistinguishable from conventional ganache, maybe even better, because the coconut milk not being such a heavy fat, allows more cocoa influence in the flavor 🙂
I agree! The heavier fat coats the tongue I think, so one would guess that would an impact on the flavor.