Chocolate Ganache {dairy-free}
This is a dark chocolate ganache. You can lighten it up by reducing the amount of cocoa powder by 1 to 2 tablespoons.The original recipe used coconut oil but you can also use cocoa butter if you prefer. The ganache will be firmer when using cocoa or cacao butter.
Servings: 8 servings
Calories: 79kcal
Ingredients
- ¼ cup coconut oil or cacao butter
- ¼ cup unsweetened cocoa powder
- 2 tablespoons maple syrup or other liquid sweetener
- ½ teaspoon vanilla extract
- pinch 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 cupcakes, cakes, ice cream, or other treats. Let the treats cool at room temperature, 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.
Nutrition
Calories: 79kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 1mg | Potassium: 52mg | Fiber: 1g | Sugar: 3g | Calcium: 9mg | Iron: 1mg
