This recipe seems too simple to be true. You can flavor it by steeping the nondairy milk with herbs such as lavender, or Earl Grey tea. Use the finished ganache, at room temperature, as a filling or icing; or warm it in a double boiler until it reaches a pourable consistency and drizzle over a cake or other dessert. You can also use it to make truffles; see page 188.
Ganache
Makes about 3½ cups | 794 grams
- 2½ cups | 342 grams chopped dairy-free semisweet chocolate
- 1 cup | 235 ml coconut milk (or soy or rice milk)
- 1 tablespoon non-hydrogenated palm oil
Place the chocolate in a large bowl.
Bring the coconut milk to a boil in a saucepan over low heat, stirring frequently.
Pour the coconut milk over the chocolate and add the oil. Stir, then let sit for 2 minutes.
Stir thoroughly with a spatula until completely smooth with a glossy finish.
Refrigerate in an airtight container for 2 hours before using. If refrigerating for more than 2 hours, let the ganache come to room temperature before using. Ganache will stay fresh, refrigerated in an airtight container, for up to 3 months.