After all, the definition of ganache is chocolate and cream combined to create a frosting.
So this thinner dairy free coating isn’t traditional, but really, Who cares!
By making that one decision to avoid cream, some of my favorite people can now enjoy their cake with a luscious, smooth, rich, dark chocolate glaze.
I wanted a chocolate coating with great gloss and flavor so use your best dairy free chocolate. You don't notice the coconut as a flavor once it is on the cake.
My favorite way to use this is on my Almond Orange Cake Recipe
Dairy Free Chocolate Ganache
By Dr. Jean Layton
Prep time:
Cook time:
Total time:
Yield: 1 cup
Equipment small pot
Ingredients:
115 grams (4 oz) Dairy Free Chocolate - I used 74%- Chopped
2 tablespoons coconut oil
Directions:
1. Melt chocolate and coconut oil together till all the big chunks are melted and the littles are almost melted
2. Beat for 30 seconds and then let cool 5 minutes before pouring over cooled cake.
Optional: You can substitute coconut cream for a fabulous sauce instead of a glaze that will harden
Optional: You can substitute coconut cream for a fabulous sauce instead of a glaze that will harden
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