Chocolate Ganache
Course: Sweet sides Servings: 1 large jar
Prep time: 10 min
Cook time: Overnight to set
Difficulty level: Easy
VEGAN
GLUTEN FREE
Author: Jennifer Sargison
Perfect for tortes, cake & bakes…great on its own too!
This ganache is incredibly easy to make and really delivers on taste. It’s so versatile too and can be used as a filling for a chocolate torte, rolled into balls and covered in chocolate for truffles, spooned over pancakes or oats to create a chocolate drizzle, used in the middle of bakes to create a chocolate ‘lava’ cake or eaten straight from the jar with a spoon!
You’ll notice the ingredients turn to liquid when heated up and once the liquid cools and goes in the fridge to set it becomes solid so you’re them able to create the suggested recipes above.
Ingredients
1 tin of coconut milk (using only the cream from the top)
100g dark chocolate - 70% dark chocolate works really well (the higher cocoa content the richer and deeper the taste) or sweet dark chocolate also works*
2 tablespoons of maple syrup
*NOTE: If you’re using a dark chocolate like Cadbury bournville then you won’t need to add any sweetener as the chocolate already contains lots of sugar. If you go for a bitter 70% chocolate then add 2 tbsp maple syrup
Method
Add the ingredients to a small saucepan and gently heat until everything is melted
Remove the pan form the heat and allow the liquid to cool for 20 minutes
Transfer the liquid to a clean sterilised jar
Place the jar in the fridge to set
The liquid will set in the fridge but become soft when left at room temperature, it can also be heated to make a runny sauce too.
Top Tip - Adults only!
Add a splash of your favourite alcoholic beverage - amaretti or vegan baileys works soooo well, for a real treat for the taste buds
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x
The first six photos shows the ganache once it’s been mixed up-it goes quite light and fluffy…perfect for cakes or piled on top of pancakes etc.
The last two photos shows the ganache straight from the fridge when it is very solid and firm…perfect for tarts and tortes or straight from the jar as a little chocolate pudding (you could make smaller little bowls, mini shot glasses work well, for a single serve)