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
- makes 200 grams
- 1/2 cup Coconut Oil
- 1/2 cup Cocoa
- 2 tablespoons Maple Syrup
- 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
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)
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.