I eat cupcakes for breakfast. There. I said it. I don’t drink coffee, I don’t drink alcohol (much), I don’t do drugs (if I can help it), and I get a lot of exercise. I wish I got more sleep. And if I had to admit to one vice (I have more), I’d say it’s chocolate.
Since I’ve don’t eat much dairy other than yogurt and a bit of cheese occasionally (Gromit), I like to make things that have little or no dairy in them. So here’s a very simple recipe for chocolate ganache, using just three ingredients: coconut oil, cocoa powder, and maple syrup. For me, the ganache is quite good just like this, but if you’re feeling the need to add stuff, a bit of salt and vanilla does the trick. And feel free to substitute your sweetener of choice.
And in case you’re getting an urge to eat what’s in the picture, here are some chocolate cupcake recipes to drizzle your ganache over:
- Chocolate cupcakes using coconut flour
- Chocolate honey-dipped donuts and cupcakes
- Whoopie Pies (can be used as a cupcake recipe)
I imagine you could use another oil/fat that is a solid at room temperature, like vegetable shortening. I just haven’t tried it yet, but if you do, my favorite is Spectrum Shortening.
Chocolate Ganache {using coconut oil}
Yield 1/2 (4) cup (ounces)
Ingredients
- 1/4 cup of coconut oil
- 1/4 cup of unsweetened cocoa powder
- 2 tablespoons of maple syrup (or other liquid sweetener)
- 1/2 teaspoon of vanilla extract
- pinch of salt
Instructions
- Melt the coconut oil in a small saucepan over a low heat. It won't take long for the oil to melt because it has a low melting point, melting at 76 degrees F (24 degrees C).
- Turn the heat off and stir in the cocoa powder and maple syrup. Optionally, blend in the salt and vanilla.
- Let the ganache cool to room temperature, or to speed things up, place the saucepan in the refrigerator for about 5 minutes.
- Spoon or drizzle the ganache over your
breakfasttreat. Let it cool at room temperature for 5 minutes or so, or refrigerate until ready to devour. - Store the ganache in the refrigerator for a few weeks. Reheat on a low heat to use it again.
wishing i could have one of these right now 🙂
Brilliant! Now if I can just figure out a way to make an SCD-legal peanut butter mousse, I can throw it all into a nutty crust and call it dessert! Thanks for posting!
hmmm – whip some egg whites, honey, and peanut butter together?
ps – this is not SCD legal – just in case you were confused.
You always liked chocolate.
Thanks Ann – for flagging me on the faulty spell-checking fix of dairy to diary 🙂
I make these (with the salt & vanilla) and pour the batter into little candy molds and pop in the freezer. After they harden, I remove to a container and keep in the fridge for a bite of healthy chocolate when I need it. I also like to stir in hemp hearts — tastes (kinda) like a crunch bar.
Just found your blog today – it’s beautiful! and I can’t wait to try some of your recipes.
Great idea – keeping them as little treats in the fridge! Love it 🙂
Eeeeasy! Yummy! Just got done licking the spoon!
Thanks for sharing!
does this harden at room temp? I am looking for something to use to coat cake pops.
Yes, it does. Not as firm as pure chocolate, but you can add cocoa butter to do that.
How solid does this end up when it’s refrigerated? I would like to do a sugar free version to use for fat bombs for the low carb diet…
very solid 🙂
Thanks so much for this recipe! I added an extra tablespoon of maple syrup and two tablespoons of peanut butter to help mask the coconut oil taste. I used it warm from the stovetop to cover a double peanut butter birthday cake and it worked wonderfully! Just like traditional panache- but without all the dairy that wrecks havoc on my stomach! Absolutely wonderful!
That was supposed to say ganache. Yay for autocorrect!
🙂 also love panache
Nice additions! You might be able to sub in some olive oil in place of the coconut oil since the peanut butter is very thick. Also, you can use coconut oil that has the flavor extracted.
How much does it make per serving?
Thanks for asking! I updated the recipe to show the yield, which is 1/2 cup.
How much does this amount to? I was thinking of using it to top an 8-inch cake. Should I make a full recipe or would that be too much? (I’ve halved this recipe a few times to great success but it’s been a while since I made it).
I would double it for a cake.