A regular ganache is made with chocolate and cream. This is made with chocolate and coconut milk.
Believe me, it’s utterly amazingly succulently terrific and the cream version doesn’t have a single step on this.
For those trying to cut calories, use the highest cocoa percentage you can tolerate. Seventy-two percent works for me, but sixty percent is also good.
Some recipes call for whipping the finally product but I found that unnecessary.
- 10 oz or so of chocolate, whatever cocoa strength you desire from bittersweet to milk.
- 1 can of coconut milk, chilled overnight in the fridge (this is essential!)
- Place the chocolate over simmering water in a bowl or microwave it until it is melted.
- Open the can of coconut milk and with a spoon remove the solids (don’t worry if some of the liquid gets in too, it will be fine). About 1/2 of the can will be solid.
- Add to the melted chocolate and stir until the solids are also melted. Whisk well to combine.
- Cool to the appropriate consistency you wish, warm to pour over something, or refrigerate until its very thick for frosting. Warm slightly on the counter if it’s harder than you wish from refrigerating.
SERVES: enough for a 9 x 13 cake or 2 layers
HINTS: you could also use unsweetened chocolate and add sugar substitutes to really take down the calories, but I’m not sure about graininess problems, or about what combinations work best for taste.
SOURCE: Sherry Peyton