Guilt-less Desserts & Treats for your Family
When I am cooking and creating for my blog my aim is always to create a better alternative; a version that contains no nastys or allergens and low in calories. Above all though, I am trying to create dishes that your friends won’t be able to tell are different. Part of the deception is the appearance. If you can make your dish look ‘normal’ then you are half way to converting your family and friends to a healthier way of eating.
Chocolate Ganache (Dairy and Processed Sugar Free)2014-03-18 01:35:12Makes enough to cover 1 Versatile Cake, with left overs (would probably cover a 2 layer cake also)Prep Time10 minCook Time10 minTotal Time1 hrPrep Time10 minCook Time10 minTotal Time1 hrChocolate
- (makes 200 grams)
- 1/2 cup Coconut Oil
- 1/2 cup Cocoa
- 2 tablespoons Maple SyrupGanache
- 2/3 cup coconut cream (can opened and in fridge overnight; spoon out thickened cream leaving behind watery contents)
- 2 tablespoons Coconut Oil
- 2 teaspoons Vanilla ExtractChocolate
- Over a very low heat, melt the coconut oil.
- Add the maple syrup and whisk until combined.
- Add the cocoa and whisk until combined and slightly thickened.
- Pour into a dish lined with baking paper and freeze until set (minimum 30 minutes)Ganache
- Break the chocolate into small pieces and place in a heat proof bowl. Add coconut oil and vanilla extract.
- In a saucepan, over medium heat, bring the coconut cream to the boil.
- Pour boiling cream into the chocolate bowl and allow to sit for 5 min, before whisking to combine.
- Allow to cool before using.
- If ganache cools and hardens, place the heatproof bowl over a saucepan of simmering water.
- Whisk gently until the lumps have broken and the ganache is smooth.
- A ganached cake does not have to be kept in the fridge; however if the ambient temperature is too warm the ganache will soften. If you feel it's too warm or you notice the ganache becoming soft put it in the fridge.Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/