Dairy Free Chocolate Ganache Frosting Food

DAIRY-FREE CHOCOLATE GANACHE THAT IS DECADENT AND EASY!

Steps:

• Open a can of organic coconut milk, scoop the cream, discard the water (or better save for smoothies)! Place the coconut cream in a saucepan and melt over medium heat.
• Place chocolate chips in a heatproof bowl. I like to use a glass mixing bowl.
• Pour the melted coconut cream over the chocolate chips to melt. If they don't melt completely, you can put them in the microwave for a few seconds. Mix the chocolate chips and coconut cream together until smooth.
• Add the vanilla extract and mix well.
• You can use the ganache icing now or let sit for a few minutes. As it sits, it gets slightly harder. Use when it meets your consistency requirements.

VEGAN CHOCOLATE-GANACHE FROSTING

Steps:

• Place semisweet chocolate in a heatproof bowl.
• Bring coconut milk just to a boil; pour over chocolate.
• Let stand 2 minutes, then stir until smooth and glossy. Let cool, stirring occasionally,until thick, about 2 hours. Store in an airtight container at room temperature up to 2 days.

DAIRY-FREE CHOCOLATE GANACHE + FROSTING RECIPE

Steps:

• Add chocolate chips and coconut cream to small pot. For the cream, be sure to use only the full-fat cream from the top of the can, not the liquid at the bottom. To do this, you'll have to use a can of full fat coconut milk that has been separated (just shake the can and if you don't hear/feel liquid sloshing around inside, it's most likely separated).
• Using the double boiler method, melt the chocolate/coconut over the stove for 1-2 minutes, stirring until melted. Remove from heat. TIP: If you don't have a double boiler, just grab another pot (one that is a touch larger than your small pot) and fill with an inch of water. Place the small pot inside the larger pot and heat on medium heat.
• Allow chocolate ganache to cool to room temperature. Once cooled, you can drizzle it on cupcakes or ice cream, or use in the middle of a layered cake. If using for frosting, follow the next step.
• After chocolate ganache comes to room temperature (about 30-45 minutes), place in the fridge, uncovered, for approximately 2 hours. YES, this is a long time, but it needs to firm up. Check your ganache occasionally, stirring each time, and more frequently after the 1 hour mark. You want the consistency to be thick, like peanut butter, before removing from the fridge. It is very important that you keep an eye on the ganache during this last step- if not cooled for long enough, your ganache will be too runny. If you cool it for too long, it will harden to the bowl.
• Once the chocolate ganache has thickened, enough that it is like a smooth peanut butter (and you can still stir it), remove from fridge. Using electric beaters, whip the ganache for 30 seconds to 1 minute on medium speed. Ganache should get fluffy and resemble frosting texture. Use on cupcakes immediately.

CREAMY CHOCOLATE FROSTING - DAIRY FREE

Steps:

• cream margarine and sugar until fluffy.
• Add egg yolk and beat, then beat in cocoa powder.
• If frosting is too thick add a little warm water.
• Makes enough to frost a 9 inch layer cake.

CHOCOLATE GLAZE - DAIRY FREE

Steps:

• Mix cocoa powder and margarine in saucepan, stirring constantly over low heat until well blended.
• Stir in sugar and vanilla until crumbly.
• Add 1 tsp of water at a time until glaze pours well, add more water if necessary.
• Pour quickly over top of cake or spread evenly.
• Make enough for a 9 inch layer cake.