Dairy Free Chocolate Ganache

This recipe is from my blog archives from 2014.

Ingredients

• 8 oz dark chocolate or enjoy life chocolate chips

• 1/2 cup coconut fat*

• 1/2 tbsp coconut oil

• 1 tsp vanilla

• pinch of salt
  
  *full fat canned coconut milk stored in the fridge over night, fat skimmed off the top

 Steps

1. Measure chocolate chips and pour into a glass bowl, then set aside.

2. In a medium sauce pan bring the coconut fat to a boil.

3. Once boiling, pour over chocolate chips and whisk until completely melted.

4. Stir in coconut oil until melted.

5. Add vanilla and salt.

Uses

• For a chocolate glaze overtop cakes, tarts, cupcakes, etc.— pour immediately after adding vanilla & salt. If you’re pouring over a buttercream frosting, wait until the ganache is cool enough to not melt the butter.

• For truffles—place in the fridge until thick and stiff. To check if it’s ready, pinch a bit from the bowl and roll it in your hand. If it rolls easily and can hold shape, it’s ready. If it’s too soft to roll and melts with touch, let it sit longer.
  When ready, roll into 1/2 inch balls and through any toppings of your choice like chopped nuts, cocoa powder, powdered sugar, etc.

• For frosting—refrigerate ganache to the same texture as truffles. Once ready, whip with a stand or hand mixer.