Dark Chocolate Ganache

One simple recipe can be used for so many things – with ganache you can glaze a cake, pipe it into tartlets, and even make chocolate truffles if you cool it down fully. Made with a good, flavoursome chocolate and plant-based milks – we sometimes just have this plain with a spoon.

Dark Chocolate Ganache

Prep Time25 mins
Tart Base35 mins
Servings: 1 Icing for 1 medium sized cake or large pie

Ingredients

  • 100 ml oat milk
  • 100 ml coconut milk
  • 185 g dark chocolate we used 65% cocoa solids, vegan, and sweetened with coconut flower sugar
  • 60 g maple syrup
  • 20 g coconut oil

Method

  • Boil the combined milks in a saucepan. (We use coconut milk for the creaminess, and we add oat to have a more neutral taste so it doesn’t overwhelm the depth of the chocolate).
  • Add in chunks of the chocolate and stir in
  • Add in the maple syrup and coconut oil and mix well until you have a homogenous emulsion. Mix for 2 minutes, but not much longer or air bubbles will form inside. You want the ganache to be creamy and glossy, – air bubbles prevent that.
  • Let the mixture cool to a luke warm temperature and use it to pour into a tart base (to make a chocolate tart), or pour over a cake for a fail-proof glaze.

Notes

Lasts 5 days in the refrigerator.
Tip: Add a quarter tea spoon of salt to bring out extra flavour
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