13.5 fluid oz can of coconut milk (about 400 mL)
14 oz of dairy-free dark chocolate (about 400 g)
1 tsp vanilla extract
Salt to taste, about 1/4 tsp
Place the chocolate in a heat safe mixing bowl set aside. Warm the coconut milk on the stove or in microwave until it just starts to boil. Remove the coconut milk from the heat and pour over the chocolate. Whisk until smooth. Add the vanilla and salt.
This Ganache can be used in several ways:
- Drip or drizzle: Cool the ganache a bit and while its still a thick fluid you can use as a drip or glaze on cake, cookies, or just to dip stuff into.
- Whipped Ganache: Refrigerate the ganache for about 1 hour then whip on high speed with a stand mixer or hand mixer. Beat until you have fluffy peaks then use it as you would a whipped butter cream, pipe it onto cupcakes, cake, or as a filling for sandwiched cookies like french macarons. The whipped ganache can also be eaten by itself as a rich mousse-like dessert.
- Truffles: Refrigerate the ganache for at least 2 hours. Scoop out the firm ganache and roll into balls. Place the balls on a baking sheet lined with a silicone mat or baking paper. Cool them in the freezer for about 15 min then dip them in melted chocolate of your choice. You can swap the vanilla for whatever flavoring you like. Store truffles in the fridge.
- Dip the balls in melted dark chocolate for a traditional truffle look
- Mix powdered sugar and cocoa powder together. Roll the frozen balls into the mixture for a chocolate dusted truffle.
- Crush peanuts into bits then roll the balls (before freezing) in it for a fancy peanut butter cup truffle. And/or mix peanut butter powder into the liquid ganache before cooling.
- Mix chopped hazelnuts into the liquid ganache before cooling to make a Nutella inspired truffle.
- Mix chopped almonds into the liquid ganache before cooling. Then roll the balls in desiccated coconut before freezing for a Almond Joy inspired truffle.