Guilt-less Desserts & Treats for your Family


Chocolate Ganache (Dairy and Processed Sugar Free)

Chocolate Ganache

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.

 
Cake decorating is a hobby of mine, but it normally means I don’t get to eat any cake. This Chocolate Ganache is Dairy and Processed Sugar Free so it solves my ‘lack of cake eating problem’. It’s smooth, glossy and damn tasty!
 
Did you want to know the special trick that cake decorators use to get that glossy shine on their Chocolate Ganache? It’s a hair dryer. Use a hairdryer over the cake (only briefly) to give the Ganache a super shine.
 
Chocolate Ganache (Dairy and Processed Sugar Free)
Makes enough to cover 1 Versatile Cake, with left overs (would probably cover a 2 layer cake also)
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Prep Time
10 min
Cook Time
10 min
Total Time
1 hr
Prep Time
10 min
Cook Time
10 min
Total Time
1 hr
Chocolate
  1. (makes 200 grams)
  2. 1/2 cup Coconut Oil
  3. 1/2 cup Cocoa
  4. 2 tablespoons Maple Syrup
Ganache
  1. 2/3 cup coconut cream (can opened and in fridge overnight; spoon out thickened cream leaving behind watery contents)
  2. 2 tablespoons Coconut Oil
  3. 2 teaspoons Vanilla Extract
Chocolate
  1. Over a very low heat, melt the coconut oil.
  2. Add the maple syrup and whisk until combined.
  3. Add the cocoa and whisk until combined and slightly thickened.
  4. Pour into a dish lined with baking paper and freeze until set (minimum 30 minutes)
Ganache
  1. Break the chocolate into small pieces and place in a heat proof bowl. Add coconut oil and vanilla extract.
  2. In a saucepan, over medium heat, bring the coconut cream to the boil.
  3. Pour boiling cream into the chocolate bowl and allow to sit for 5 min, before whisking to combine.
  4. Allow to cool before using.
  5. If ganache cools and hardens, place the heatproof bowl over a saucepan of simmering water.
  6. Whisk gently until the lumps have broken and the ganache is smooth.
  7. 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/
 

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