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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)
Prep Time10 mins
Cook Time10 mins
Total Time1 hr
Author: Lisa@mummymade.it

Ingredients

Chocolate

  • makes 200 grams
  • 1/2 cup Coconut Oil
  • 1/2 cup Cocoa
  • 2 tablespoons Maple Syrup

Ganache

  • 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 Extract

Instructions

Chocolate

  • 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.