Easy Chocolate Ganache Dairy Free 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.

DAIRY-FREE CHOCOLATE GANACHE

Steps:

• Add the coconut milk, chocolate chips, coconut oil (or butter) to a microwave-safe bowl. Microwave for 20-second intervals, stirring very well in between, for a total of 50 to 60 seconds.
• Stir in a tiny pinch of sea salt, to taste.
• Use the ganache immediately for a drippy, shiny consistency or allow it to cool for 15 to 30 minutes on the counter to thicken up. You can also refrigerate ganache for a thicker, spreadable consistency.
• Use on cakes, brownies, cupcakes, ice cream, and more! Enjoy all of your ganache experiences. ;)

EASY CHOCOLATE GANACHE (DAIRY-FREE)

Steps:

• Heat up 1/4 cup of soy milk until steamy but not boiling.
• Place one scoop of Vital Protein Vanilla creamer into the hot milk. Give it a good stir until all the clumps are dissolved.
• Place 1 cup of dairy-free chocolate chips into a bowl and pour the hot milk mixture onto the chocolate chips. Let sit for 3 minutes.
• Give the chocolate mixture a good stir until all the ingredients are smooth and silky. The Ganache should be smooth and shiny.
• Use on cakes or cookies. ENJOY!

CHOCOLATE GANACHE

Steps:

• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth., For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set., For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over cake.

CHOCOLATE GANACHE

Steps:

• Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
• Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

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.